Risotto with Brunello

9 ounces Arborio rice
1 pint good red wine
1 small white onion, chopped
1/2 pound butter
1 ounce Parmigiano-Reggiano
1 pint water
1 tablespoon heavy cream
Kosher salt, to taste
2 good pinches of sugar

Bring some water to boil in a pot with a little salt. Melt butter another sauce pan. Add onions a saute until softened and a blond color. Add the rice and saute for a few minutes, adding a pinch of salt and ground pepper. Add the red wine, and two pinches of sugar. Let the wine cook a little and then add some water.  Gradually add some more water as the rice cooks and absorbs the liquid.

The risotto should take about 20 minutes. Toward the end add the cream, a little more ground pepper. Just before serving add the Parmigiana. The risotto should be rich and creamy, not too tight, like a porridge. Check for seasoning.  

Chicken alla Mattone

1 whole Chicken cut in half
zest from 2 lemons
zest from 2 oranges
1 cup extra virgin olive oil
1 tablespoon chopped rosemary
1/2 tablespoon chopped thyme
2 garlic cloves, sliced
1/4 fennel bulb
Kosher salt
Freshly ground black pepper
1 large cast iron skillet
1 large brick, covered with aluminum foil
1 cup olive oil for cooking

Pre-heat oven to 475 degrees.

Put the zest, olive oil, garlic and herbs and pulse briefly in blender. Rub this mixture all over the chicken. Place in the refrigerator overnight.

When ready to cook take the chicken out of the marinade, season with salt and pepper. Heat olive oil in the cast iron skillet over medium-high heat. When oil just starts to smoke, add chicken, skin side down and weigh down the chicken with the brick. Cook for several minutes over medium-high heat. then turn the heat down to medium and continue to cook on top of the stove for 10 or 12 minutes.

Then take off the brick, and carefully turn the chicken the skillet over with a pair of tongs, (make sure the chicken skin in starting to brown nicely).

Put the skillet in the oven and cook uncovered for about 20-25 minutes. (You may check the doneness of the chicken with an instant-read thermometer. Put it into the meatiest part of the thigh and the chicken is cooked if the temperature is 165 degrees).

Remove the chicken from oven and transfer from the skillet to a warm platter. (Save the hot oil in the skillet). Let rest for 5 minutes. Place the chicken on a cutting board and separate the breast from the thigh. Cut the drumstick off the thigh and slice the breast into 4 slices. Divide the 8 slices of breast on four plates and give each person either a thigh or a drumstick. Drizzle a little of the cooking oil over the chicken.  

Order all the ingredients for this recipe at our online store here. 

4 ounces arugula
1/2 cup almonds, toasted
1/4 fennel bulb
4 tangerines, peeled and separated into segments
1/4 cup Extra Virgin Olive Oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Chunk of Pecorino Romano 

Trim the root from the fennel and peel off any bruised outer leaves, slice into paper thin slices. Add the arugula, fennel, tangerines, olives and almonds together in a bowl. Drizzle with olive oil, add lemon juice, season with salt and pepper and toss gently to combine flavors.

Divide evenly onto 6 salad plates and using a vegetable peeler, shave thin slices of pecorino over each salad.