The festival raises money for the Naples Children & Education Foundation, which supports underprivileged and at-risk children. Bob Clifford, who owns Clifford Law Offices in Chicago, and his wife Joan are the co-chairs for the wine festival.
Also, Tony Mantuano, executive chef and partner of Chicago's Spiaggia, is the festival's chef de cuisine. They joined us in our ABC7 studio to tell us about the festival, and to educate us about wine pairings and cooking a tasty risotto.
Barolo Risotto Recipe From "Wine Bar Food"
by Chef Tony Mantuano and Cathy Mantuano
Serves 6 as an appetizer
Ingredients:
3 ½ cups low-sodium chicken broth
9 tblsps unsalted butter
½ small onion, finely chopped
2 cups Arborio, Carnaroli or Vialone Nano rice
2 cups Barolo or other hearty red wine
1 cup freshly-grated parmigiano-reggiano cheese, plus more for serving
sea salt
Freshly-ground black pepper
Directions:
Bring the chicken broth to a simmer in a medium saucepan.
Meanwhile, melt 3 tablespoons of the butter in a heavy-bottomed skillet or a medium pot over medium heat.
Add the onion, and cook without browning until softened, 3 to 4 minutes.
Add the rice and cook, stirring continuously, until it is coated with the butter and onion, 1 minute.
Add the wine and simmer, still stirring, until almost completely absorbed, a minute or two.
Add the hot broth to the rice, a ladleful at a time and simmer, stirring continuously and waiting until the liquid is almost completely absorbed before adding more broth.
When all of the liquid has been added and the rice is al dente, after about 20 minutes, remove the pot from the heat and stir in the remaining 6 tablespoons of butter and the Parmigiano-Reggiano.
Season with salt to taste.
Divide the risotto among 6 warmed shallow bowls.
Sprinkle with additional Parmigiano and some pepper, and serve immediately.
2012 Naples Winter Wine Festival, "Believe in the Magic"
January 27-29, Naples, Florida
Vintner and Chef Dinners hosted at Naples Children & Education Foundation trustees' homes
Celebrity Chefs (www.napleswinefestival.com)
Chef de Cuisine: Tony Mantuano - Spiaggia, Chicago
Nick Anderer - Maialino, New York City
Michelle Bernstein - Michy's, Miami
Justin Bogle - GILT, New York City
Dean Fearing - Fearing's Restaurant, Dallas
Joseph Lenn - The Barn at Blackberry Farm, Walland, TN
Kelly Liken - Restaurant Kelly Liken, Vail
Sisha Ortuzar - Riverpark, New York City
Charles Phan - The Slanted Door, San Francisco
Wolfgang Puck - Wolfgang Puck Worldwide
Stephan Pyles - Stephan Pyles Restaurant, Dallas
Michael Schwartz - Michael's Genuine Food & Drink, Miami
Nancy Silverton - Osteria Mozza, Los Angeles
Kerry Simon - LA Market Restaurant, Los Angeles
Joachim Splichal - Patina Restaurant Group, Los Angeles
Bill Telepan - Telepan, New York City
Rick Tramonto - Restaurant R'evolution, New Orleans
