Nora Gray
Since opening in 2011, Nora Gray’s cozy interior of dark wood and brick continues to serve as the perfect setting for an evening of modern Italian cuisine. Chef Emma Cardarelli’s home-style southern Italian cooking has raised the profile of this go-to spot in the trendy Griffintown neighbourhood.
noragray.com
Graziella
Graziella’s namesake, chef and owner Graziella Battista, is known for her chic presentation of Italian cuisine. Inspired by the communal family meals of her youth, she continues to infuse her dishes with seasonal ingredients prepared authentically.
restaurantgraziella.ca
Fiorellino
An industrial-style open space, Fiorellino is a casual dining bistro that boasts a particularly well-chosen wine list. The latest venture from the four friends behind the revered Buonanotte group, Fiorellino’s chef Erik Mandracchia elevates the menu beyond what its pizza oven can produce, with dishes like the porchetta tonnata and his delicate tomato gnocchi.
fiorellino.ca
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Fiorellino's Risotto al parmigiano e tartufo
Ingredients
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250 g Il Riso Acquerello
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½ red onion, diced
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100 ml Pinot Grigio
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2 l mushroom broth
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20 g white truffle
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30 g Parmigiano-Reggiano
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5 g butter
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3 g salt
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10 g EVOO
Method
Sweat onion at low temperature for about 2 minutes in olive oil.
Add rice and stir for 45 seconds.
Add wine to deglaze and let simmer.
Add 150 ml of mushroom broth at a time and keep stirring until reduced and repeat process until rice is cooked, roughly 15-20mins.
Once rice is cooked (al dente), add butter, olive oil, salt and Parmigiano-Reggiano. Continue stirring until creamy.
Plate risotto on a flat plate and spread out as much as possible to stop the cooking process.
Slice truffle over risotto, drizzle more olive oil and enjoy your meal.
