(FOX 2) - A special dinner to raise money for scholarships is happening April 25.
Edible WOW magazine is partnering with Henry Ford Collage Culinary program to hold a scholorship fundraisng dinner at the 51 O One restaurant at the college.
Joseph E. Cosenza, Chef de Cuisine, joined us on The Nine to tell us more about the dinner. You can hear from him in the video player above and watch as he prepares Cacio e Pepe. His recipe is below.
For more information on the dinner or to purchase tickets, click here.
RISOTTO "CACIO E PEPE"
Serves 4 to 6
3 tbs evoo (enough to coat the pan)
3 tbs shallots brunoise
as needed kosher salt
½ tbs butter, unsalted
1 ½ cups vialone nana rice
½ cup dry white wine
5 cups Parmigiano broth (see below)
½ cup grated Parmigiano Reggiano cheese
As needed black pepper
In a 4-quart saucepan, heat about 3 tablespoons of the olive oil over medium- heat until. Add the shallot, and a pinch kosher salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the shallot starts to brown.) Add 1 tablespoon of the butter, lower the heat to medium-low, and cook, stirring occasionally, until the shallot is very tender, 5 minutes.
Add the rice, and cook, stirring, for 1 minute to toast it lightly. Increase the heat to medium, add the wine, and cook until most of the wine is gone. Add 1 cup of the Parmigiano broth and cook, stirring, until the liquid has been absorbed and evaporated. Add another 1 cup of broth and increase the heat so that there is a fair amount of bubble on the surface (this agitation helps release the starch as the rice cooks).
Add another 1 cup or so of stock and continue to cook, stirring. adding more stock as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. With the third addition of broth. Continue to cook, adding broth as necessary, until the risotto looks creamy, but the rice is still al dente, about 18 minutes
Take the risotto off the heat. Add the remaining 1[1/2] tablespoons butter, the cheese, and the black pepper and stir well. Adjust seasoning and serve
Divide risotto amongst plates
Top with freshly shaved truffles
2 tablespoons olive oil
1 onion, peeled, quartered
1 head of garlic, halved crosswise
1 bunch thyme
1 bay leaf
3-4 parsley sprigs
1 teaspoon black peppercorns
8 cups water
1 pound Parmigiano rinds
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is deep brown, about 5 minutes.
Add Parmesan rinds and 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours.
Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead).