Cooking at villa verdi

For the second time, we had a pleasure to work with the Grand Theatre National Opera. Together with Sebastian Wełpa, chef at Warsaw’s Ale Wino restaurant, we prepared a dish that appeared in Carlo Verdi’s Rigoletto. This composer was a huge enthusiast of the culinary art, he attached a great deal of importance to food. He also thoroughly examined the cooks for his home kitchen, as he never employed the famous ones. He loved strong coffee, good wine, and risotto!

– 30/10/2017 –


Risotto Ingredients:

  • 1 shallot (or onion) finely chopped
  • 500g Carnaroli rice
  • 100g butter
  • 250g fresh boletus
  • 10g lovage
  • 100g parmesan
  • 1l mushroom stock
  • 50ml white wine


Start with chopping finely the onion. Then, cut the mushrooms in tiny slices. Melt ¼ of the butter in a pot, add onion and fry until golden. Add rice and roast with the onion for a while. Add white wine, leave for 1 minute and then add two ladles of mushroom broth. When the rice absorbs the liquid, add another portion of the broth. Fry the mushrooms and add them in the middle of the cooking, but leave 1 mushroom for decoration. When the rice is almost done, add parmesan, butter, salt, and lovage. Allow the ready risotto to evaporate for a minute. And it’s ready!



TEXT: Aleksandra Noszczyk-Kazana/The Grand Theatre, photos: Krzysztof Kozanowski/USTA

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