Vincenti Ristorante combines sophistication and elegance with warmth and comfort. Owner
Maureen Vincenti charms you at the door, and eases you into one of their stylish booths or
private back–room tables. The room is sleek and modern light Scandinavian woods accent
warm reds and supple purples. Truly, there is not a bad seat in the house. And providing
your entertainment, is roaring Master Chef Nicola Mastronardi stationed behind two inch
thick glass in full view nearly visible from every seat in the dining room. Chef Mastronardi's
cuisine emphasizes freshness. Ingredients are imported directly from Italy or gathered from
only the finest local organic producers.
Maureen Vincenti charms you at the door, and eases you into one of their stylish booths or
private back–room tables. The room is sleek and modern light Scandinavian woods accent
warm reds and supple purples. Truly, there is not a bad seat in the house. And providing
your entertainment, is roaring Master Chef Nicola Mastronardi stationed behind two inch
thick glass in full view nearly visible from every seat in the dining room. Chef Mastronardi's
cuisine emphasizes freshness. Ingredients are imported directly from Italy or gathered from
only the finest local organic producers.
|
| Copyright © 2004-2010 Olio&Olive US. All rights reserved. Reciprocal links Privacy Shipping terms About us Contact us Resources |
| Vincenti Ristorante - Brentwood, CA |
| Risotto with Butternut Squash, Porcini Mushrooms and Lobster |
Directions for the lobster stock:
In a deep pot, bring plenty of water to a boil. Submerge
the lobster for about 7 minutes. When it is fully cooked,
carefully separate the meat from the shell. Reserve the
meat for later. In a saucepan, heat the olive oil and add
the onion, garlic, celery, carrot (all of which have been
roughly chopped into large chunks)and lobster carcass
(broken into pieces, head included). Sauté for a few
minutes and add the brandy. Cover completely with ice
and let cook down on a medium-high flame, reducing
the stock to about half, about 20 minutes. When it is
done, strain the liquid and keep just warm in a saucepan.
For the risotto:
In a pan, heat 1 tbsp butter, 1 tbsp Paradiso Extra Virgin Olive Oil and add 2 tbsp chopped
shallot, followed by the cubed butternut squash. Cook at low heat until the squash is very
soft (try not to add any water unless it is absolutely necessary). Place the butternut
squash in a blender or food processor until you obtain a smooth puree. Set aside.
In another pan, sauté the mushrooms, roughly chopped, in 1 tbsp Paradiso Extra Virgin
Olive Oil, a whole clove of garlic (discard the garlic at the end) and the sprig of thyme for
about 3-5 minutes or until just softened.
In a heavy pot heat the remaining Paradiso Extra Virgin Olive Oil and add the remaining
chopped shallots. Gently sauté for a couple of minutes, then add the rice and “toast” it for
1-2 minutes, then add the white wine and allow it to evaporate. Using a ladle, begin
adding the lobster stock to the rice and cooking over a medium-low flame. Continue adding
the stock as it gets absorbed by the rice, one ladle at a time until the rice is cooked al
dente (about 15 minutes). Add 2 tbsp of the butternut squash puree and remove from
heat. Add the grated Parmigiano Reggiano, the remaining 2 tablespoons of butter, salt and
pepper to taste. Gently stir them in until the risotto has its creamy consistency throughout.
Very quickly sauté the chopped lobster meat in a little Paradiso Extra Virgin Olive Oil (no
more than 30-45 seconds) and add salt and pepper.
To serve the risotto, place a portion in each plate and top with the sautéed porcini
mushrooms and the lobster. Sprinkle a little parsley on each dish and serve.
Buon appetito!
Chef Nicola Mastronardi
www.vincentiristorante.com
In a deep pot, bring plenty of water to a boil. Submerge
the lobster for about 7 minutes. When it is fully cooked,
carefully separate the meat from the shell. Reserve the
meat for later. In a saucepan, heat the olive oil and add
the onion, garlic, celery, carrot (all of which have been
roughly chopped into large chunks)and lobster carcass
(broken into pieces, head included). Sauté for a few
minutes and add the brandy. Cover completely with ice
and let cook down on a medium-high flame, reducing
the stock to about half, about 20 minutes. When it is
done, strain the liquid and keep just warm in a saucepan.
For the risotto:
In a pan, heat 1 tbsp butter, 1 tbsp Paradiso Extra Virgin Olive Oil and add 2 tbsp chopped
shallot, followed by the cubed butternut squash. Cook at low heat until the squash is very
soft (try not to add any water unless it is absolutely necessary). Place the butternut
squash in a blender or food processor until you obtain a smooth puree. Set aside.
In another pan, sauté the mushrooms, roughly chopped, in 1 tbsp Paradiso Extra Virgin
Olive Oil, a whole clove of garlic (discard the garlic at the end) and the sprig of thyme for
about 3-5 minutes or until just softened.
In a heavy pot heat the remaining Paradiso Extra Virgin Olive Oil and add the remaining
chopped shallots. Gently sauté for a couple of minutes, then add the rice and “toast” it for
1-2 minutes, then add the white wine and allow it to evaporate. Using a ladle, begin
adding the lobster stock to the rice and cooking over a medium-low flame. Continue adding
the stock as it gets absorbed by the rice, one ladle at a time until the rice is cooked al
dente (about 15 minutes). Add 2 tbsp of the butternut squash puree and remove from
heat. Add the grated Parmigiano Reggiano, the remaining 2 tablespoons of butter, salt and
pepper to taste. Gently stir them in until the risotto has its creamy consistency throughout.
Very quickly sauté the chopped lobster meat in a little Paradiso Extra Virgin Olive Oil (no
more than 30-45 seconds) and add salt and pepper.
To serve the risotto, place a portion in each plate and top with the sautéed porcini
mushrooms and the lobster. Sprinkle a little parsley on each dish and serve.
Buon appetito!
Chef Nicola Mastronardi
www.vincentiristorante.com
Ingredients
Serves 6
3 tbsp butter
Paradiso Extra Virgin Olive Oil
1 ½ shallots, finely chopped
3/4 cup butternut squash, diced
1 clove garlic
2 oz Fresh porcini mushrooms (if
unavailable, use frozen porcini or
another available, meaty mushroom,
such as shitake)
1 sprig of thyme
2 cups Greppi Carnaroli rice
½ cup white wine
5 cups lobster stock (recipe follows)
3 tbsp grated Parmigiano Reggiano
1 whole live lobster
2 tbsp chopped fresh flat-leaf parsley
Salt&Pepper
For the lobster stock:
4 tbsp Paradiso Extra Virgin Olive Oil
1 onion
3 cloves garlic
1-2 celery stalks
1-2 carrots
1 lobster carcass, with head
2 tbsp brandy (can also be
substituted with white wine)
Serves 6
3 tbsp butter
Paradiso Extra Virgin Olive Oil
1 ½ shallots, finely chopped
3/4 cup butternut squash, diced
1 clove garlic
2 oz Fresh porcini mushrooms (if
unavailable, use frozen porcini or
another available, meaty mushroom,
such as shitake)
1 sprig of thyme
2 cups Greppi Carnaroli rice
½ cup white wine
5 cups lobster stock (recipe follows)
3 tbsp grated Parmigiano Reggiano
1 whole live lobster
2 tbsp chopped fresh flat-leaf parsley
Salt&Pepper
For the lobster stock:
4 tbsp Paradiso Extra Virgin Olive Oil
1 onion
3 cloves garlic
1-2 celery stalks
1-2 carrots
1 lobster carcass, with head
2 tbsp brandy (can also be
substituted with white wine)
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
 |  |  |  |  |  |
