Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Risotto con Porcini

Buca di Beppo Restaurant Recipe

2 ounces dried porcini mushrooms
1/2 cup diced yellow onion
1/2  cups one stick butter
1 1/2  cups Arborio rice
1/2  cup white wine
1  cup grated Parmigiano-Reggiano cheese
salt and pepper to taste

Soak the mushrooms in 4 to 5 cups of warm water for about 30 minutes. Strain through cheesecloth,  reserving the liquid,  set the side. Place the reserve liquid on the stove over low heat to keep it warm. Chop the sauce and mushrooms and pieces. In a large brazier, saute the onion in the butter until translucent. Add the rice and cook until the rice is opaque, about three minutes. Add to white rice and stir  until all the wine has been absorbed.

Slowly add 1/2 cup of mushroom liquid and continue stirring until all the juice has been absorbed. Repeat the process until the rice is just cooked to al dente and covered in a creamy sauce, how about 30 minutes. Remove the brazier, from the stove, add the mushrooms and half of the cheese, stir well in season with salt pepper. Place the risotto in a serving bowl, sprinkle with the rest of the cheese and serve.

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