Risotto with Porcini Mushrooms and Pumpkin Soup Meal

FoodCycle LA takes fundraising virtual this year, offering an online cooking class, live from Italy! We’ll be learning how to make two seasonal vegetarian dishes: Risotto with Porcini Mushrooms + Pumpkin Soup.

FoodCycle LA works year around to provide food to people experiencing hunger. Did you know that $100 can feed a hungry family of four for two weeks? Now, it’s time for you to join the mission! Book the class, meet the team, and make a delicious dinner all at once. Click on Read More to learn more about the event!

Click here for the full Ingredients List

For Risotto

• 6 cups of vegetable stock or vegetable stock cube
• ⅓ cup freshly grated Parmigiano Reggiano
• 3 tbsp olive oil
• 50 grams of dry porcini
• 2 shallots
• 1 garlic clove whole not peeled
• 1  cup (200g) Carnaroli rice
• 1 tablespoon of dry parsley or 3 tablespoons of fresh parsley
• ½ cup dry white wine
• sea salt
• freshly ground black pepper
• 4 tablespoons butter

For the Pumpkin Soup 

• 2lb butternut squash, peeled, seeded cut into small chunks
• 1\2 lb peeled yukon gold potatoes
• 2.5 cups vegetable stock
• 3 tbs extra virgin oil
• 1 large shallot
• 3 oz sweet bacon (optional)
• 2 tbs of pumpking seed (unsalted- roasted)
• rosemary
• salt
• black pepper ground
• 2 slices of bread for toast

Tools 

For Risotto

• Medium size saucepan
• Large size pan
• A wooden spoon for stirring
• A ladle for adding broth to the rice in stages
• Small bowl for soaking the porcini
• Grader
• Chopping board
• Chef’s knife
• Stove

For the Pumpink Soup

• Medium sized pot
• Small stock pot
• Large chef knife
• Pairing knife
• Bowl
• Chopping board
• Spoons
• Immertion blender
• Strainer
• Deep plate

About FoodCycle LA

People deserve to know where their next meal is coming from. Their team recovers food that would otherwise be thrown away by grocery stores, restaurants, offices and farmers markets and delivers it to organizations that feed the hungry. Since the beginning of the pandemic they’ve delivered over 1.5 million meals to hungry people.

Food waste is a major global contributor to food insecurity and climate change. FoodCycle LA works to reduce the social and environmental impacts of food waste.  Fighting hunger with food recovery redirects vital resources to people in need and keeps food away from landfills.

About Chef Francesco Lucatorto

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.