Salvatore AmbrosinoSalvatore Ambrosino is a graduate of the French Culinary Institute in New York City. Sal is the chef and owner (along with his two brothers) of Pomodoro Pasta, Pizza and More in Fairfax, Virginia. Born in Italy and raised in Brooklyn, New York, Sal specializes in rustic Italian dishes. He loves interacting with the people in his restaurant and, of course, cooking.
Hi, I am Sam, the chef of Pomodoro in Fairfax, Virginia. Today, we are going to talk about the Porcini Mushroom Risotto. Next item for prep is our parsley, our flat leaf parsley. We are going to take it and we are going to chop it up. We need about two tablespoons. So, I have way more than that, so, what we are going to do, is going to put it on the board. When you cook fresh herbs, you never want to cut where it, you see the color of the herb. That means you went too far and took all the essence of the herb out. You just want to roughly chop it. Thats my opinion, and it's the right opinion, so, thats it. So, what we are going to do is always like I told you. The safety tip, safety first. We have knuckles, and we are going to use our knuckles as our guide rail. So, what we are going to do is chop on the -- this way, nice and rough, safety, get rid of the knife. So, always going to go one way and then we are going to the other way against it again, nice and rough. See what I am doing, going one way, going east/west and then south/north. Pretty basic. See this is the rough chop, which we would call rough chop. You can still see what it is, and it's not too small, but what I am going to show you is what you shouldnt do. So, we are going to take this, and we are going to move it to this side. What you dont want to see is this that you think you are a speed demon, and you are all that, and then the herb starts bleeding on your board. As you can see, the board starts discoloring and that means you went too far. There's no reason why you are using fresh herbs anymore. Why bother? So, we are then chopping our parsley. Our next step is that we are going to mince the garlic.