NO ChoP!
Old Head
Actually, it was "battle rice". I worked under Paul Bartolotta's chefs watchful eye on risotto station back in the day.
40-100 bowls a night.
100% ala minute.
2-4 varieties.
Every single bowl tasted for seasoning, consistency and texture by the chef.
Only 4 of 4 star restaurant in the city that year.
Three people that can tell me about risotto; Chef Paul Bartolotta, Chef Adam Siegel and Mario Batali.
Stir your risotto.
40-100 bowls a night.
100% ala minute.
2-4 varieties.
Every single bowl tasted for seasoning, consistency and texture by the chef.
Only 4 of 4 star restaurant in the city that year.
Three people that can tell me about risotto; Chef Paul Bartolotta, Chef Adam Siegel and Mario Batali.
Stir your risotto.