Trattoria No. 10's Chef D'Avico's
Risotto with Skirt Steak
DELICIOUS RECIPE FROM ONE OF CHICAGO"S BEST
As I mentioned in my review of Trattoria No. 10‘s, Executive Chef Doug D’Avico’s Risotto with Skirt Steak was one of the best dishes I have ever tasted. Thanks to Trattoria No. 10’s Taryn Rosenthal and Chef Doug D’Avico, I’m able to share this recipe with you.
Chef D’Avico began his culinary career at Trattoria No 10 as Sous Chef in 1989. In late 1990 he became the restaurant’s Executive Chef creating the wonderful Italian dishes on the menu today. After two years he left Trattoria No. 10 to experience new venues and to develop his skills. Throughout this time Chef D’Avico worked at the “Empress River Casino” in Joliet and the Arlington Race Track‘s “Million Room” restaurant before returning to Trattoria No. 10 where he remained until 2003 when he had the opportunity to join the culinary team at the Art Institute of Chicago.
In 2004, Chef D’Avico returned to Trattoia No. 10 where he is able to execute his refined cooking philosophy of preparing traditional Italian dishes with a contemporary flare like this Risotto with Skirt Steak.
I hope you enjoy this dish as much as I did.
16oz of Cannaroli rice
4-6 cups of chicken broth
1 shallot, peeled and finely chopped
3 Tbls of extra virgin olive oil
2 Tbls of butter
Kosher salt to taste
Fresh ground black pepper
8oz of fresh spinach
2oz of freshly grated Parmigiano-Reggiano cheese
4oz ball of good quality smoked mozzarella
12 to 16 oz skirt steak
Put chicken broth in a sauce pan and bring to a boil then set aside.
Sweat the shallots in olive oil over medium heat until they start to soften, do not brown. Add the rice.
Stir the rice and shallots together for a couple of minutes to toast the rice a little bit to add a nutty flavor to the dish. Do not add any liquid to the rice yet.
When the rice starts to smell nutty or sticks to the pan, it is now time to add the broth, start by adding 2 cups and make sure you stir well to free any rice kernels that may have stuck to the bottom of the pan. You do not want to let anything burn because that flavor will impart into the rice.
Bring the liquid to a boil then reduce the liquid to a simmer and you want to cook the rice over low heat. You will need to stir the rice constantly to prevent any burning on the bottom and to develop the starch, or texture of the dish. You will need to add broth from time to time until the rice is cooked to your desired doneness, try not to overcook the rice. About two thirds of the way through add the spinach and mix thoroughly.
While the rice is cooking this is a good time to season and grill the skirt steak to medium rare, then set aside for a couple of minutes before you cut it so it retains its juices. Remember to cut on the bias and against the grain of the meat.
Grate the Parmigiano and cube the mozzarella into small cubes.
When the rice is done add the mozzarella and half of the Parmigiano, mix well and season to taste with the salt and pepper. Pour into a serving bowl and garnish with the grilled steak.
Serve the Risotto with Skirt Steak with remaining Parmigiano cheese on the side. Serves 6 people.
This recipe is printed with the permission of Trattoria No. 10 and Executive Chef Doug D’Avico. I would like thank them again for this marvelous Risotto with Skirt Steak recipe. I’ll definitely be back for more great Italian dishes in the near future.
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