Eating With the Chefs: Per-Anders Jörgensen Invites You Into the Kitchen

Lunch is ServedAlthough foodies around the world may not agree on everything, there is certainly a list of restaurants that all revere, including Chez Panisse, The French Laundry, El Celler de Can Roca, Etxebarri, and Blue Hill at Stone Barns. But what do the chefs — and more importantly, their staffs — like to eat them themselves?
Per-Anders Jörgensen, the editor in chief of cult food magazine Fool, is happy to show us in “Eating With the Chefs” (Phaidon 2014), his new book that reveals “the world’s finest restaurants in their private moments.” Jörgensen’s tome, which retails for $59.95, features over 200 previously unpublished photographs and 50 simple recipes that the world’s celebrated chefs serve at communal staff meals in their esteemed restaurants, such as Basque-style Garlic Soup or Quark Pillows with Grilled Peaches.

We were granted a sneak peak of the book and allowed to share this recipe for Saffron Risotto from Il Canto in Siena, Italy with you.

Saffron Risotto

Il Canto, Siena, Italy

Saffron Risotto from 'Eating With the Chefs'

Ingredients:

For 2 People For 6 People For 20 People
Butter 2 tbsp. 6 tbsp. 1½ sticks /6 oz. /175 g
Onion, finely chopped ½ small 1 medium 2 large
Risotto rice 1 cup /175 g 2¾ cups /500 g 8 cups /1.5 kg
Dry white wine 4 tbsp. ¾ cup /175 ml 2⅓ cups /550 ml
Chicken or vegetable broth 1 cup /250 ml 3 cups /700 ml 8½ cups /2 L
Good quality saffron stems Pinch 1 tsp. 1 tbsp.
Parmesan cheese, grated 1 cup /75 g 2 cups /175 g 6 cups /500 g

 

Instructions:

  1. Heat most of the butter in a skillet or frying pan and sauté the onions, stirring constantly, for 2 minutes until translucent.
  2. Add the rice to the pan and let it toast in the butter for a short time.
  3. Add the wine to the pan and cook for 3 minutes until the alcohol has evaporated.
  4. Add 2 ladelfuls of chicken broth (stock) and continue stirring until the liquid is absorbed.
  5. Continue to add ladlefuls of broth, stirring constantly, as the rice absorbs the liquid.
  6. The rice is cooked when it is soft on the outside but stull retains a slight bite in the middle.
  7. Add the saffron, Parmesan cheese, and remaining butter to the risotto and continue to stir for a few minutes more.
  8. Serve Warm 

Eating with the Chefs

 

All images courtesy of www.phaidon.com and Per-Anders Jörgensen.

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