Above: Risotta Carbonara thrilled Houston Chronicle food writer Alison Cook. Click photo for full-sized image.
In the wake of Alison Cook’s review of the Risotto Carbonara a few weeks ago, we’ve received an overwhelming number of requests for information about this amazing dish — now a favorite at Tony’s.
When we sat down for our weekly chat last week, I asked Tony about the dish, pointing out that it’s not exactly what you would call “traditional Italian cuisine.”
He looked across the table at me, with that generous, paternal, and warm smile that can only come with nearly a half century of experience in the world of Italian food and wine.
“For Italian food to be authentic,” he said gently, “it must be a balance of the classic and the creative. That’s what the Risotto Carbonara is all about. Let’s try it together.”
The dish incorporates all the same elements of the classic Spaghetti alla Carbonara, using Carnaroli rice (or Vialone Nano, depending on the day) and all the ingredients of this famous dish from Rome: freshly grated Pecorino and Parmigiano Reggiano cheeses, sautéed pancetta, and a fresh organic egg (locally raised, of course).
While many restaurateurs in Italy and Rome (where the dish is a sine qua non of the local cuisine) fold the egg (beaten) into the pasta (often tableside), Chef Grant opts instead for the more rustic gently poached egg used to top the dish just before it is served.
While the addition of freshly grated Pecorino is optional, Tony highly recommends it. I do, too! Buon appetito!
(Top Houston food blogger J.C. Reid authored a four-part, in-depth series of posts on the origins of Carbonara here.)
A good friend was in Houston last night for business. I sent him and two colleagues to Tony’s and they were BLOWN AWAY by the food and service. They are from DC and in NY regularly and thought Tony’s was as good as it gets. Thanks Team Tony!
Looks like a lot of butter in that Risotto. Please don’t tell me you got it that creamy by stirring.