Piccolo Sogno
June 28, 2009
Piccolo Sogno
Piccolo Sogno, or “Little Dream” as it translates in Italian, is the River West located restaurant of Chef Tony Priolo and wine expert Ciro Longobardo. Opened December 2008, Piccolo Sogno has already been named one of Chicago Magazine’s Top 22 New Chicago Restaurants. Piccolo Sogno has taken the space previously occupied by Timo restaurant, and before that, Thyme.
Several ingredients are imported from Italy including their DOP-certified flour, their olive oil, aged balsamic vinegar as well as a reasonably priced all-Italian wine list. They also buy their produce from Green City Market to help keep the green initiative alive. My mouth is starting to water thinking about how fresh everything must taste.
Considering all of the imported ingredients, one would expect the prices to be steep but the prices are very reasonable, with entrees topping out at $24 and appetizers and appetizer-sized pastas priced up to $14. Some of the items on the menu include wood-fired pizzas, traditional Italian pasta dishes and fresh fish. The Gnocchi di Spinaci is spinach and potato gnocchi with oven dried tomatoes, spinach leaves, herbs and parmesan. Thinking about stopping by for lunch? Try their Cecina Fritta – chick pea flower fries with parmesan and rosemary.
Come see Chef Tony Priolo at the Taste of Chicago! He will be offering a cooking demonstration at 2:00 p.m. on Tuesday, June 30. Be sure to visit their website and sign up for their newsletter so that you can get the scoop on the recipe of the month and wine of the month.
Chef Priolo’s recipe for Risotto con Asparagi is perfect as asparagus is currently in season and it also shows the simplicity of the cuisine at Piccolo Sogno that allows the locally sourced and Italian imported ingredients to truly shine.
Risotto con Asparagi
Risotto with spring asparagus
(4 people)
Ingredients:
1/2 cup sliced asparagus
1 cup Arborio rice or carnaroli rice
1 small onion diced
2-1/2 cups chicken broth
1 T extra virgin olive oil
1 T unsalted butter
1/4 cup grated parmesan cheese
Sea salt to taste
Black pepper to taste
Method:
In a warm risotto pot, add the olive oil and onions and sauté for three minutes or until translucent. Season the onions lightly with salt and pepper. Add the rice and cook for another three minutes, stirring constantly. Add half of the chicken broth and adjust the seasoning with salt and pepper. Bring to a boil and then after, turn down to a simmer and add the asparagus slices. Stir constantly to make the rice creamy. Keep adding the chicken broth in small parts until the rice is cooked through. When the rice is done (about 17 minutes from start to finish), shut the flame off and add the remaining butter and cheese, stirring constantly. Adjust the seasoning and serve immediately.
Tips: It is important that when making risotto, you use a wooden spoon so that you don’t damage the rice kernels. Also, stir constantly so you don’t scorch the rice. You can also finish the risotto with some white truffle oil.
Piccolo Sogno, or “Little Dream” as it translates in Italian, is the River West located restaurant of Chef Tony Priolo and wine expert Ciro Longobardo. Opened December 2008, Piccolo Sogno has already been named one of Chicago Magazine’s Top 22 New Chicago Restaurants. Piccolo Sogno has taken the space previously occupied by Timo restaurant, and before that, Thyme.
Several ingredients are imported from Italy including their DOP-certified flour, their olive oil, aged balsamic vinegar as well as a reasonably priced all-Italian wine list. They also buy their produce from Green City Market to help keep the green initiative alive. My mouth is starting to water thinking about how fresh everything must taste.
Considering all of the imported ingredients, one would expect the prices to be steep but the prices are very reasonable, with entrees topping out at $24 and appetizers and appetizer-sized pastas priced up to $14. Some of the items on the menu include wood-fired pizzas, traditional Italian pasta dishes and fresh fish. The Gnocchi di Spinaci is spinach and potato gnocchi with oven dried tomatoes, spinach leaves, herbs and parmesan. Thinking about stopping by for lunch? Try their Cecina Fritta – chick pea flower fries with parmesan and rosemary.
Come see Chef Tony Priolo at the Taste of Chicago! He will be offering a cooking demonstration at 2:00 p.m. on Tuesday, June 30. Be sure to visit their website and sign up for their newsletter so that you can get the scoop on the recipe of the month and wine of the month.
Chef Priolo’s recipe for Risotto con Asparagi is perfect as asparagus is currently in season and it also shows the simplicity of the cuisine at Piccolo Sogno that allows the locally sourced and Italian imported ingredients to truly shine.
Risotto con Asparagi
Risotto with spring asparagus
(4 people)
Ingredients:
1/2 cup sliced asparagus
1 cup Arborio rice or carnaroli rice
1 small onion diced
2-1/2 cups chicken broth
1 T extra virgin olive oil
1 T unsalted butter
1/4 cup grated parmesan cheese
Sea salt to taste
Black pepper to taste
Method:
In a warm risotto pot, add the olive oil and onions and sauté for three minutes or until translucent. Season the onions lightly with salt and pepper. Add the rice and cook for another three minutes, stirring constantly. Add half of the chicken broth and adjust the seasoning with salt and pepper. Bring to a boil and then after, turn down to a simmer and add the asparagus slices. Stir constantly to make the rice creamy. Keep adding the chicken broth in small parts until the rice is cooked through. When the rice is done (about 17 minutes from start to finish), shut the flame off and add the remaining butter and cheese, stirring constantly. Adjust the seasoning and serve immediately.
Tips: It is important that when making risotto, you use a wooden spoon so that you don’t damage the rice kernels. Also, stir constantly so you don’t scorch the rice. You can also finish the risotto with some white truffle oil.
|