It seems like everyone stays up — and eats out — late these days. The latest restaurant to add a special late-night menu is Trattoria Dell’Arte. Chef Marino Rosato suggests night owls end their evening (especially if it was a particularly rowdy one) with a big bowl of creamy carbs. He shares the recipe for his Risotto Radicchio Mascarpone here.
“The reason behind the new late-night menu is simple: ‘La notte e Piccola per noi,’ which in English means that ‘the night is too short for us!'” says Rosato. “The new menu is all about extending the time that we can gather around the table and enjoy each other’s company.”
Risotto Radicchio Mascarpone
3 ounces carnaroli rice
2 ounces market radicchio trevisano, julienned
2 ounces mascarpone cheese
1 cup Valpolicella or Chianti wine
1 ounce Parmigiano cheese
2 cups vegetable broth
1 cup chopped onions
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
In a 2-quart pot over medium heat, heat up the olive oil and add the onions. Cook until light brown, then add the rice and sauté for 5 minutes. Add the wine, and let it evaporate completely. Add the vegetable broth, and cook it for 15 minutes. Toss in the radicchio and mascarpone, and finish with Parmigiano, a drizzle of olive oil, black pepper, and serve.
This article from the Village Voice Archive was posted on September 6, 2011