Lunchbreak: Chef Lidia Bastianich makes creamy rice with piglet mushrooms and discusses Eataly’s Identita Chicago

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Lidia Bastianich

43 E. Ohio Street
(312) 521-8700

Identita Chicago & Merano Wine Festival at Eataly Chicago
October 6 & 7
To purchase tickets:

Creamy Rice with “Piglet” Mushrooms

5 Tablespoons olive oil
1 cup minced onion
2 Tablespoons minced shallots
12 ounces fresh porcini mushrooms, sliced
2 cups Arborio rice
1/2 cup dry white wine
6 1/2 cups hot chicken or vegetable stock
1/2 teaspoon salt
2 Tablespoons butter, cut into bits
1/2 cup freshly grated Grana Padano
freshly ground pepper to taste

Heat the olive oil in a medium casserole, and sauté the onion and shallots until golden. Add the mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat it with oil. Pour in the wine, stir well, and add ½ cup of the hot stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice), stirring constantly to help the liquid absorb, until the rice mixture is creamy and al dente. Remove from the heat, whip in the butter and cheese, season with pepper to taste, and serve immediately.



Sorbetto di Uva Fragola con "Torta degli angeli"

Concord grape sorbetto with Angel food Cake


This is a simple and light dessert that you will make over and over again in many different ways. It is great by itself, with some chocolate or fruit syrup poured over it, or topped with ice cream and berries. In the winter, I like it with poached or baked winter fruits, such as pears, apples, or quince.

Serves 8

For the Cake

1 cup cake flour

1½ cups confectioners’ sugar, plus more for dusting the cake

Pinch kosher salt

12 large egg whites, at room temperature

1 teaspoon cream of tartar

1 cup granulated sugar

2 teaspoons vanilla extract

Zest of 1 lemon, grated

Fresh berries, for serving

Preheat the oven to 350 degrees F. Sift together the flour, confectioners’ sugar, and salt onto a piece of parchment paper.

In a mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until foamy. While beating on -medium--high, gradually add in the granulated sugar, and beat until stiff peaks form, about 5 minutes. Add the vanilla and lemon zest, and mix in.

Remove the bowl from the mixer, and fold in about a third of the flour mixture. Gently fold in the remaining flour in two more additions.

Scrape the batter into a -10--inch ungreased tube pan. Do not grease the angel food baking pan; since this is basically a meringue cake, it needs to climb the sides of the pan while baking. This will not happen properly if the pan is greased. Bake until the top is lightly golden and a toothpick inserted in the center comes out clean, about 45 minutes.

Cool upside down on the counter (if your pan has “legs”), or invert and cool on the neck of a glass bottle. Let cool completely. Run the edges of a knife around the pan to loosen and unmold. Cut into wedges with a serrated knife, and serve with a dusting of confectioners’ sugar and fresh berries.

For the Concord Grape Sorbet

2 pounds concord grape (about 5 cups) 1 cup sugar 1 cup water 2 tablespoons lemon juice

Wash and dry the concord grapes cut in half , remove any seeds and stems.

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently then add the grapes and lemon juice and cook for 10 minutes. Squashing the fruit as it cooks. Remove from heat and allow to cool.

When the mixture is cooled strain it through a fine-mesh strainer to remove the solids. Gently stir with a spoon as you strain, but don't force the solids through the strainer.

Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.

Pour the chilled base into the ice cream machine and churn. Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes between 10 and 15 minutes in most machines.

Transfer the sorbet to pint containers or other freezable containers and cover. Freeze for at least 4 hours, until the sorbet has hardened.

Before serving let the sorbet soften for a few minutes on the counter.