Page 34 November 2011 Risotto Continued from page 33 The Grand Gothic Cathedral Duomo Di Milano was in the process of being built. Valerius, the young apprentice, was charged with the task to produce the stained glass needed to fi nish off the cathedral. Townsfolk poked fun at Valerius claiming that it was saffron that he had used to promote the brilliant colors in the glass. Tired of the continual ribbing from the townspeople, Valerius vowed to get even, and placed large quantities of saffron in the rice of a main wedding dish for his master. This rice did not fail as predicted by Valerius but instead became a smash hit with all who ate it. From this point on risotto and its brilliant history were born, and people all through the land were enjoying this rice with saffron as a main course. The slow-cooking principles were combined with the local rice, emphasizing the rich fl avors, and spices (particularly saffron) for which the area was known, to create Risotto alla Milanese. And that’s how everything started. The Arcadia News food writer and a local chef, Gabe Bertaccini offers his favorite recipes each month. To see him make this dish, go to http://gabebertaccini. wordpress.com/2011/10/13/the-perfect- risotto. Combination of caramel, salt perfect By Amanda Goossen I’m a big believer in anything salty caramel. Somewhere, somehow, someone decided mixing caramel and salt would make an excellent combination and I myself would love to give them a giant kiss. I’ve found salty caramel fl avored items on a hundred and one menus recently, my favorite being ice cream at two separate Los Angeles ice cream shops. I’ve been known to eat far too much in one sitting, usually leaving me comatose in the passenger seat as my husband drives this over-indulger home. Imagine my surprise last week when I was walking through a local farmer’s market here in the Valley and noticed a cheery looking man selling crème brulee. I thought it was a bit odd for a man to be sitting at a simple table in the middle of a parking lot selling a fancy French dessert out of a truck. Until I noticed his sign. I’ve heard about this guy; he’s the real deal. Continued on page 36 Downtown Scottsdale’s favorite restaurant disguised as a wine bar! 7051 E Fi Ō h Ave 480-699-8001 www.5thAndWine.com 11 am to 11 pm M-Sat; 11 am to 8:30 pm Sun HAPPY HOUR Mon-Fri 3-6pm RELAX ON THE PATIO Live Music Thu, Fri, Sat 6:30-9:30 $5 Wines by the Glass until 6:pm Located on the corner of 5th Ave. and Marshall Way Elevate Your Evening Located at The Phoenician 6000 E. Camelback Road, Scottsdale, AZ 85251 (480) 214-8000 www.jgsteakhousescottsdale.com Live jazz with Dennis Rowland every Thursday 4-7pm $4-6 small bites and craft cocktail specials Full Moon Social Dinner on Nov. 10th $75 all-inclusive wine-paired dinner under the moonlight Holiday parties are booking fast! Choose from two private rooms, each with a view

Page 35 November 2011 RISOTTO AL POMODORO For Tomato Sauce 1 28-oz. can of peeled tomatoes, preferably San Marzano tomatoes. 1 celery stick, fi nely minced 1 small carrot, fi nely minced 1 small chopped red onion For Risotto 1 cup fi nely chopped red onion handful of basil leaves 1/2 clove of garlic, peeled and very fi nely minced chicken broth 1 1/2 cups (280 g) risotto rice (Arborio or Carnaroli) 1½ tbsp of mascarpone cheese extra virgin olive oil 3/4 cup freshly grated Parmesan cheese salt pepper thyme sage (previously fried) 1 tsp. sugar 1 glass of white wine Combine the tomatoes, celery, carrots, chopped onion in 2 tbsp. of olive oil and 1/2 tsp. of salt in a pot over medium-low heat. Bring to a boil and lower to a slow simmer, stirring occasionally.Let cook for 1-2 hours, until all the liquid has been absorbed and you are left with a thick, velvety tomato sauce. Add the fresh cut basil and set aside. Pour chicken broth into a small pot and bring to an-almost simmer. Heat a couple tablespoons of extra virgin olive oil in a wide stainless steal or heavy aluminum pot over medium-low heat and add the half onion. Stir for several minutes to distribute the fl avor until the onion is translucent, but do not allow the onion to turn brown. Add the rice, stirring constantly for several minutes, or until the rice becomes shiny and of a very light brown. Add a glass of white wine and let evaporate. Then, add a ladleful of chicken broth, a tsp. of salt and stir in the tomato sauce and continue to cook, stirring constantly until absorbed. Continue to add broth, a couple of ladlesful at a time, stirring constantly. If the rice becomes too dry and begins to stick, add another ladleful of broth. Depending on the rice, the total cooking time should be between 15-20 minutes. You want the rice to be al dente, and it should have enough liquid to make “waves” if you shake the pot, then stir in the Parmesan cheese. Add the mascarpone cheese, a tablespoon of olive oil, cracked pepper and gently stir. Taste and adjust the salt as needed. Cover the risotto and call everyone to the table. To serve, spoon the risotto into individual plates and garnish with a couple of leafs of fried sage. Serves four. “Imitation is the sincerest form of fl attery.” – Charles Caleb Colton ★★★★ 4-Star “Review” - Barbara Yost, The Arizona Republic deluxburger.com 3146 e camelback road 602.522.2288 3154 e camelback road (just east of delux) 602.522.6255 revoburrito.com Now Serving Margaritas, Beer & Wine Italian Treat for 2... $ 44 00 ★ 2 Soup or Salad 2 Soup or Salad ★ + ★ 2 Dinner Entrees 2 Dinner Entrees ★ 20 entree choices included + ★ Full Bottle of Wine Full Bottle of Wine ★ from proprietor’s selection Open Mon–Sun 4:30 - 9:30pm 4231 E Indian School Rd • Phoenix 602.955.1213 • LaFontanellaPHX.com Valid November 4 Valid November 4 th th –30 –30 th th . Maximum 6 people per table. . Maximum 6 people per table. Not valid with other offers or special events. Valid only with payment in cash. Not valid with other offers or special events. Valid only with payment in cash. INCLUDES INCLUDES Live, Laugh and Live, Laugh and Love Dining Out! Love Dining Out! THERE’S MORE TO THANKSGIVING THAN TURKEY AND PIE. A LOT MORE. Start a new Thanksgiving tradition by celebrating with dinner at Wandering Horse Buffet inside Talking Stick Resort or The Eagles Buffet at Casino Arizona. Open Thanksgiving Day from 10am–9pm $42/person Open Thanksgiving Day from 10am–9pm $24.95/person 480.850.7777 · TALKINGSTICKRESORT.COM · CASINOARIZONA.COM Proudly owned and operated by the Salt River Pima-Maricopa Indian Community. ©2011 Casino Arizona