BIGGEST PAN IN NORTH AMERICA - Cooking Risotto for 65 FRONTLINE WORKERS!

#NotAnotherCookingShow #risotto #giantpan #frontilineworkers #WithMe

As Toronto fights the Covid-19 outbreak, in this video we will highlight those who are doing their bit to spread kindness and compassion during this period.

Chef Luciano and Tutto Gourmets Foods opened their hearts and their wallets to give thanks and celebrate the heroes of the medical battle against coronavirus.

Chef Luciano using his “giant pan” aka Pentolo http://www.pentolo.ca/ is preparing (cooking from scratch and live) a free risotto with mushroom to healthcare workers at Richview Manor. http://www.richviewmanor.ca/

While between jobs and free time, Chef Luciano wanted to help as much as possible. Reaching out to Maurizio from Tutto Gourmet Foods http://www.tuttogourmet.com/ they were able to join energies to team up in cooking for frontline workers.

And so, with the help of Romina Monaco http://www.rominamonaco.ca/ and Jason Polsinelli, we were able to provide food to all 65 frontline workers-heroes at the retirement home. *(Romina and Jason decided to work in support of the workers in long-term care facilities and co-founded, Vaughan Together for Long-Term Care).

The day was accompanied by Carlo Coppola’s music    / @carlocoppola   and Marco Stornelli (Percussionist). And of Course, Romina was there with his super husband Tony Monaco from Radio Z103.5. https://z1035.com/tony-monaco/

We had the pleasure to speak to GM of Richview Manor and with many of the Heroes who are working at the residence. The day was full of emotion for Chef Luciano who truly loves to give back to our community and he’s always ready to support these types of events and showing gratitude to all workers who during this pandemic are working hard to keep all of us safe, and more importantly, keeping our elders safe and healthy.

RISOTTO WITH MUSHROOMS
Ingredients for 65 people
• 8 kilos – Carnaroli rice https://amzn.to/3d43Ph1
• 1-kilo red onion finely chopped
• 5 kilos white mushrooms, sliced
• 10 cloves of garlic, finely chopped
• 1-liter extra virgin olive oil
• 750 ml white wine
• 450 g butter
• 20 litres of water
• Parsley, chopped
• Salt and Black pepper to taste Instructions
1. Put the finely chopped onion and the extra virgin olive oil inside the Pentolo and let it cook on a slow fire until the onion becomes soft and transparent. Add Mushrooms. Add the rice, mix well and let it cook for 1 or 2 minutes until it becomes translucent.
2. Deglaze with withe wine.
3. Then add enough hot water to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding water little by little, until the rice is cooked. It is going to take approximately 25 up to 40 minutes depending on the weather (if it is windy and cold it will take longer)
4. When the rice is ready, put the fire off and add the butter.
5. Mix very well, until the rice becomes creamy. Finish adding fresh chopped parsley.
6. Make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky.
7. You can do that by adding extra water if needed to keep it moist and soft. Check for salt, black pepper and season to your liking.
8. Serve and Buon appetito!

Don't forget to subscribe to my channel    / @cheflucianoschipano  

My Official website http://www.lucianoschipano.com
Shop at http://www.schipanofinefoods.com

Learn more about Pentolo (the giantess pan in North America) www.pentolo.ca and also check my friend Matthew video on youtube    • Chef Luciano Schipano Cooks Pasta For 30 P...  

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#covid19 #frontlineworkers #notanothercookingshow #foodtube