Lunch with Chef Judi: Ortygia

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Located in the Village of the Arts, Gaetano Cannata brings a Sicilian French inspired menu to a charming cottage on 13th Street West.  I feel like I am in the movie The Big Night.  A host of eclectic charm with Sicilian Napolean vibe.

Ortygia is located at 1418 13th Street West in Bradenton.


Sausage Swiss Chard Risotto

  • 2 tblsp.unsalted butter
  • 1tblsp. Olive oil
  • 2 leeks fine dice
  • 1bunch of escarole chopped
  • 1 bunch of Swiss chard chopped
  • 2cups of Arborio rice
  • 8 cups of homemade chicken or vegetable stock
  • 1 cup of white wine
  • ½ lb. of chicken/apple sausage cut into rounds
  • 1 cup of freshly grated Parmigiano cheese
  • 1tblspn. Unsalted butter
  • Salt and pepper to taste
  • Garnish
  • Zest of one lemon
  • Freshly chopped parsley

Place butter and olive oil in a 10 or 12inch or larger sauté pan on medium heat. Add chopped leeks and cook for 5 minutes. Add escarole and Swiss chard and cook for an additional 10 minutes. Add the rice and the sausage. Add all of the wine and stir rice mixture until wine is evaporated. (Make sure the stock is close by and simmering). Add one ladleful of stock to the rice and stir until almost all soaked up. Continue this process until all of the stock is used up (15-20 minutes) the end result should be rice with a creamy consistency, yet the grains should be al dente. If all the stock is finished and rice does not have this type of consistency, add additional hot stock or water until completed.

Remove from heat. Add remaining butter and ½ the Parmigiano. Stir. Garnish with lemon zest, parsley and cracked pepper. Serve immediately. Pass the remaining cheese

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