Untitled Document
La Cucina Italiana | Caffe & La Barista | Family Heirloom
<< Back to Chef's Table

Executive Chefs Lidia Alciati and Luca Zecchin of Ristorante di Guido da Costigliole,
Santo Stefano Belbo

The Alciati Family is one of Italy’s pre-eminent culinary families. In 1961, Guido Alciati established his restaurant, as a “pioneer” in Italy and in Piedmont. Dissatisfied with casual menus and dining, and customers walking in any time, in 1970 he initiated fine dining in his Piemontese restaurant. Reservations were required, and a degustation menu was served in elegant surroundings, unheard of at the time. Collecting wines from around the world, Guido created his legendary cellar of over 50,000 bottles of wine.

Lidia, his wife and mother of sons Piero, Ugo and Andrea, simultaneously created a repertorio of classic Piemontese dishes. In the one Michelin star restaurant today, the chef is 27-year old Luca Zecchin. For the past 7 years, he has cooked with Lidia, learning her trade secrets so the family traditions continue. A classic combination of Piemontese flavors, this risotto celebrates the Autumn arrival of cardoons.

 
Risotto Mantecato ai Cardi e Acciughe, Risotto with Cardoons and Anchovies
Serves 4-8

  • 8

    ounces fresh cardoons

  •  

    lemon, split in halves

  •  

    salt

  •  

    extra-virgin olive oil


  • Risotto:

  •  

    unsalted butter, divided

  • 1/2

    shallot, minced

  • 1

    pound Carnaroli rice

  •  

    dry Italian white wine

  •  

    vegetable broth

  • 7

    anchovies, preserved in salt, rinsed, filleted, finely chopped

  •  

    grated Parmigiano-Reggiano

  •  

    salt to taste

1. Using a small knife or vegetable peeler, clean the cardoons, remove the tough spines. Chop into small dice. As you’re dicing, immerse the cardoons in acidulated salted water (squeeze lemon juice into the water and float the lemon halves) to prevent discoloration. Just before making the risotto, drain the cardoons. In a medium sauté pan, warm olive oil over medium heat and sauté the cardoons for several minutes until soft, test with the tip of a knife or fork. Remove from the heat and reserve.

2. In a deep pan, melt some butter over low-medium heat and sweat the minced shallot for a few minutes without browning. Add the rice, stir to coat and cook for a minute or two. Pour in a small amount of white wine, and simmer off alcohol. Adding 2-3 ladles of broth, cook the risotto, occasionally stirring. As this broth is absorbed, add another ladle one-at-a-time, and continue to cook for 25-30 minutes or until the rice swells and reaches the al dente stage.

3. Near the end of cooking, add the sautéed cardoons, the anchovies, stir and cook for a few minutes more, season to taste. Pull off the heat, immediately add a few tablespoons of butter and some grated Parmigiano-Reggiano and stir creating a silky smooth sauce.

Untitled Document