Mincing the Garlic for Mushroom Risotto

    Published: 06-16-2009
    Views: 11,840
    Chef Salvatore Ambrosino demonstrates how to mince the garlic for his Mushroom Risotto recipe.

    Salvatore Ambrosino

    Salvatore 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. Today, we are going to talk about Porcini Mushroom Risotto. We are going to prep our garlic. So, let's get started on our garlic. We have one clove here. What the recipe calls for is mincing the garlic, which I dont like. So, what we are going to do, is going to cut the root off. It's just a personal preference that I have. I just want the taste of the garlic, but I really dont want to see it in the dish. So, I'll turn that to later in our process, but right now I am going to show you how to prep it.

    So, what we are going to do, is take our garlic and with the side of our knife, just crush and thats what we want. Our garlic has been prepped. The next item we are going to be prepping is our Porcini Mushrooms. We are going to be cleaning and slicing.