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, my name is Sam. I am the chef of Pomodoro in Fairfax. Today, we are going to talk about Porcini Mushroom Risotto and the items we need to prep the risotto and the tools that we need to prep the risotto. So, let's go ahead and cover the first item, which is our flat leaf parsley, we have Grana Parmigiano grated, we have salt, we have ground black pepper, one clove of garlic, one whole white onion, five tablespoons of unsalted butter and two cups of Arborio rice, three-anda-half cups of fresh chicken stock and one pound of fresh porcini mushroom that we are going to slice. This serves about four. The first thing we are going to do is slice the onion. So, come here and lets get started.