Real Food VS Fake Food Learn the Truth about Authenticity

Do you know what you’re eating? Like, really eating? In this stream, you will learn lessons that will improve your cooking, and enjoyment of food—for a life time.

You’ll enjoy lively conversation with author and award-winning journalist, Larry Olmsted and esteemed Italian chef and restaurateur, Michele Casadei Massari, and award-winning chef and health crusader, Elizabeth Falkner.

Following the fun and insightful discussion, follow along with our chefs as they taste and pair the realest Italian cheese on the planet with fresh, and seasonal accompaniments.

This is a must-see segment for anyone who wants to take their hosting game to the next level.

PRIZE LINK: https://parmigianoreggiano.us/gifts/
The first 100 people to follow the link and sign-up will receive a copy of Larry's book + a surprise gift!

If you'd like to cook chef Elizabeth's delicious risotto from the stream, here's the recipe:

Risotto d'Autunno al Parmigiano Reggiano
(Serves 4)

Ingredients:

3 Tbsp olive oil
1 1/2 Vialone Nano or Arborio rice
1 cup yellow or white onion, small dice
4 cloves garlic, minced
1/2 cup dry white wine (optional)
2 cup homemade chicken stock or high quality chicken stock
2 sprigs thyme
1 cup water
1 cup roasted kabocha, honeynut, or other winter squash/pumpkin
1/2 tsp fresh grated nutmeg
pinch white pepper
2 tsp salt
2 oz Parmigiano Reggiano
2 Tbsp butter
12 fresh sage leaves
2 tsp olive oil
2 tsp fresh squeezed lemon
pinch salt
1/4 cup crushed walnuts
4 Tbsp pomegranate seeds
Parmigiano Reggiano to finish
Directions:

1. In a medium saucepan on medium high heat, add the 3 Tbsp olive oil.
2. Add the rice and diced onion and sauté for a few minutes to sweat the onion.
3. Add the garlic and the optional wine or start adding a little chicken stock, about 1/2 cup.
4. Turn the heat down to medium and as the broth starts to absorb in the rice, continue to add more stock, about a half cup at a time.
5. Continue cooking this way for about 12 minutes.
6. Add the roasted squash, nutmeg, white pepper, and salt, keeping the sauce on the thinner side. Add water as needed to keep the sauce from thickening too much or becoming completely absorbed by the rice. Cook for another 4-5 minutes.
7. Remove from heat and stir in 2 oz grated Parmigiano Reggiano. Season with more salt as needed.
8. In a small saucepan over medium high heat, add the butter and brown.
9. Add the oil and sage leaves for about 1 minute and turn off heat. Add the lemon juice and a pinch of salt.
10. Divide risotto into shallow bowls or plates and sprinkle the tops with walnuts and pomegranate seeds.
11. Divide the sage leaves over each plate and drizzle the browned butter sauce overtop.
12. Finish with grated Parmigiano Reggiano and serve immediately.

Видео Real Food VS Fake Food Learn the Truth about Authenticity канала Parmigiano Reggiano USA