Molina Mauricio - Molina, Mauricio

Mauricio Molina

Biography

Chef Mauricio, known as Paco, arrived to NYC in 1996 where he started working in an Italian restaurant near Times Square as Chef’s assistant.
After 5 years, he was hired as Chef in another Italian restaurant.
In 2013 he got to know Risotteria Melotti, thanks to Maristella, the first manager of the Risotteria. He was hired right away as Executive Chef and he has been part of the Melotti team ever since.

Chef Mauricio, known as Paco, arrived to NYC in 1996 where he started working in an Italian restaurant near Times Square as Chef’s assistant.
After 5 years, he was hired as Chef in another Italian restaurant.
In 2013 he got to know Risotteria Melotti, thanks to Maristella, the first manager of the Risotteria. He was hired right away as Executive Chef and he has been part of the Melotti team ever since.

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What is your favorite NYC restaurant? And what is your go-to dish? Working at Risotteria gave me the opportunity to know some of the best Italian restaurants in NYC. One of my favorite is Bar Italia, owned by Chef Denis Franceschini. He is a really lovely person and his food is always amazing. Pizza is one of my go-to dish. What is your ultimate meal? Rice and meat, Mexican style! What three things are always in your pantry? Meat, fresh vegetables.... and obviously Melotti rice! If you weren't a chef, what would you be? I can't imagine myself doing anything else If you could cook with anyone, who would that be? Gordon Ramsay What’s your favorite NYCWFF memory? This is my first time attending the event

Recipe name:
Risotto all’Isolana

Recipe Ingredients:
400 gr Melotti Vialone Nano Rice
0.8 liter Broth
80 gr Fat free veal
80 gr Pork loin
60 gr Butter
60 gr grated Grana Padano cheese
Pepper, salt, cinnamon, and rosemary as needed

Recipe Instructions:

Cut the meats into small cubes and dress with salt and pepper. Let this rest for an hour.
Brown the meat by melting the butter and add one sprig of rosemary in a pan. Keep at low heat until the meat is completely cooked and remove the rosemary.
Bring the broth to a boil and add rice. Cook at low heat for 17-18 min until the broth is completely absorbed by the rice.
Season the rice with the prepared meat and complete the dish with grated grana and flavor with cinnamon.