Untitled 67

restaurant profile from the

"You might never guess, but risotto travels beautifully, which is a very good thing for Risotteria in Greenwich Village, which relies on a takeout market. If this success seems surprising, it's only because risotto is made to seem more delicate than it really is, since the proper balance of moist and firm is so hard to achieve. But Risotteria has boiled it down to a science, using just the right ratio of butter and oil to flavorful chicken stock, producing risotto that stays creamy not only over hours but overnight, and also reheats well. The menu describes in detail the three kinds of rice used. Try carnaroli, which Risotteria calls the caviar of rice. It produces extremely creamy and nutty risotto, and is excellent with thin slices of roasted pork shoulder and garlic". - Eric Asimov , NY Times(1/01)

some reviews & press

Itching for Italian food, but fed up with fettuccine? Try the risotto solution. Choose from three types of rice imported from the PO Valley; traditional Arborio, creamy Carnaroli or delicate Vialone Nano. Then select what you want in it, from over 50 combinations of exceptional ingredients. The indecisive will be torn between such offerings as lamb and spinach with fresh lemon, or Italian sausage with portobello; oven- dried tomatoes or shiitakes are fine choices for the vegetable lover. If you've ever struggled to make perfect risotto at home, you'll marvel at the precision here; When the bowl arrives at your table, the last drop of broth evaporates before your eyes. How can pasta compare ?