Lunchbreak: Stefani Prime

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Executive Chef Nolan Narut

Stefani Prime

6755 N. Cicero, Lincolnwood, IL

Hours: (Subject to Change): Monday -Thursday 4pm-10pm, Friday & Saturday 4pm-11pm, Sunday 4pm-9pm.


Veal Osso Bucco

4ea.                       Veal Shank, sliced 1”

Salt and Pepper to taste

3oz.                        Vegetable oil

1 cup                     White wine

1 ea.                      Spanish Onion, large dice

3 ribs                     Celery, large dice

2 ea.                      Carrots, medium size, large dice

10 oz.                    Tomato, chopped

1 bunch                Parsley

2 sprigs                 Sage


  • Heat vegetable oil in a large pan until just smoking. Season the Veal Shanks with salt and pepper and add to the pan searing until golden brown. Turn on to all sides to brown evenly
  • Remove the shanks from the pan and add a little more oil. Add the onions, celery and carrots and saute until there is a little roasted color on the vegetables.
  • Deglaze with the white wine and reduce. Add the tomatoes and bring to a boil.
  • Add the parsley and sage
  • Add the shanks back to the pan and cover. Place in a 300⁰ oven for 50 – 75 minutes checking after 45 minutes to see if the shanks are tender
  • Once fork tender, remove the pan from the oven and let the shanks cool to room temperature


Saffron Risotto

2 ea.                      Shallots, chopped fine

2 oz.                       Vegetable Oil

Pinch                     Saffron

1 cup                     White wine

2 cups                   Aborio Rice

2 quart                  Chicken Stock, hot

3 Tbs                      Butter, Whole, large dice

½ cup                    Parmesan, grated


  • Heat oil in a low sided pot. Add the shallots and saute on medium heat until translucent.
  • Add a pinch of saffron and continue to saute until the saffron blooms and the shallots become a nice yellow/red color
  • Add the rice and toast in the shallots until the rice is aromatic
  • Add the white wine and reduce into the rice while mixing
  • Once rice has soaked up the wine, add the chicken stock a half cup at a time stirring constantly. Once the rice has soaked up the stock, add another half cup of stock. Repeat this process until all the stock has been used and the rice is cooked through
  • Add the butter and parmesan at last minute before serving



2 ea.                      Lemons, zested

1 ea.                      Garlic, clove, chopped fine

2 oz.                       Extra Virgin Olive Oil

2 Tbs                      Parsley, chopped


  • In a small bowl, add lemon zest, garlic, EVOO and parsley together. Season with salt
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