SPECIAL: Recipes for Mushroom Risotto and more by Italian Chef Roberto Zorzoli

Italian Chef Roberto Zorzoli shares two easy-to-make recipes with Indulge readers

Sharmistha Ghosal Published :  18th July 2018 12:00 AM   |   Published :   |  18th July 2018 12:00 AM
Italian chef Roberto Zorzoli

How to Make Ever Best Mushroom Risotto with Quick Recipe Rice and Wine as IngredientsTo celebrate Italy’s diverse food culture, Westin Kolkata Rajarhat has organised a week-long food festival. Italian chef Roberto Zorzoli, who heads Romano’s, a  fine dining restaurant in JW Marriott Mumbai Sahar, is cooking up a storm in Kolkata with his culinary skills. On the sidelines of the fiesta, Zorzoli shares two easy-to-make Italian recipes with Indulge.

Mushroom Risotto

Mushroom Risotto (Serves four)


Dry porcini: 50 gms

Carnaroli rice:  300 gms

Olive oil: 100 ml

Onion: 50 gms

Garlic: 10 gms

Assorted mushrooms : 300 gms ( Portobello, Shimeji, Button)

White wine: 60 ml

Unsalted butter: 50 gms

Parmesan cheese: 70 gms

Vegetable stock: 3 litres

Truffle oil: 20 ml

Method of preparation:

Soak the porcini mushrooms in hot water for at least 20 minutes. Chop finely, onions and garlic and slice the mushrooms. Heat oil in a shallow sauce pan and add onions and garlic. Add the mushrooms and cook until soft. Pour the rice into the pan and cook for one minute, put all the wine and let alcohol evaporate. Add vegetable stock and stir. Cook until the rice is al dente. If necessary add more stock. Switch off the gas range and add parmesan and butter. Stir the two in and season with salt and pepper. Serve hot with the truffle oil drizzled on top.

Goat Cheese Salad

Goat Cheese Salad (Serves four)


Goat cheese: 240 gms

Assorted lettuce: 300 gms (Romaine, Rocket, Lollo Rosso, Swiss Chard)

Tomato: 200 gms

Carrot: 100 gms

Extra Virgin Olive Oil: 200 ml

Lemon juice: 100 ml

Salt : To Taste

Crushed black pepper: To Taste

Walnuts: 6-7

Method of preparation:

Wash, clean and dry the lettuce. Slice the tomato and julienne the carrot. Whisk the olive oil and lemon juice in a bowl and season. Toss the lettuce and julienne carrot with the dressing in a mixing bowl. Place a round mould in the desired plate and layer the lettuce, tomato and goat cheese in two stacks. Serve the salad garnished with toasted walnuts.