About Risotto
The inspiration for the restaurant comes from the traditional Italian rice dish that uses a short grained rice and a specific cooking technique. The rice is first toasted, then cooked in a hot broth that is gradually added until fully absorbed, creating a rich and creamy risotto yet still with an al dente bite. This rice, most often Arborio, is named after the town of Arborio in the Po Valley of Northern Italy.
Gabriele Lo Pinto, former Executive Chef of Arezzo Ristorante in Edina, is Chef/Owner of Risotto, a 38-seat restaurant at 610 W Lake Street in Minneapolis. Risotto maintains high service standards and provides their customers with: warmth of welcome and hospitality; accommodating service; and quality, made-to-order meals. Through Gabrieles' experience in the hospitality industry he has accumulated a wealth of knowledge and contacts in order to source quality imported and fresh, local product. As a result of his attention to detail and Italian background, he strives to provide a welcoming and comfortable atmosphere and an authentic dining experience.
Gabriele devoted 5 years studying the culinary arts in Genoa, Italy. From there, he began his career as a line cook on the Princess Cruise Line for 2 years. When Mr. Lo Pinto returned to Italy, he continued cooking in restaurants throughout the Umbria region. 1993 took Mr. Lo Pinto to Singapore where he worked for an Italian Restaurant corporation as Chef de Cuisine. Over the next seven years Gabriele opened Italian restaurants and worked as an Executive Chef throughout Asia. Eight years ago, he opened Arezzo Ristorante in Edina and until 2009, was working there as the Executive Chef.
Gabriele Lo Pinto, former Executive Chef of Arezzo Ristorante in Edina, is Chef/Owner of Risotto, a 38-seat restaurant at 610 W Lake Street in Minneapolis. Risotto maintains high service standards and provides their customers with: warmth of welcome and hospitality; accommodating service; and quality, made-to-order meals. Through Gabrieles' experience in the hospitality industry he has accumulated a wealth of knowledge and contacts in order to source quality imported and fresh, local product. As a result of his attention to detail and Italian background, he strives to provide a welcoming and comfortable atmosphere and an authentic dining experience.
Gabriele devoted 5 years studying the culinary arts in Genoa, Italy. From there, he began his career as a line cook on the Princess Cruise Line for 2 years. When Mr. Lo Pinto returned to Italy, he continued cooking in restaurants throughout the Umbria region. 1993 took Mr. Lo Pinto to Singapore where he worked for an Italian Restaurant corporation as Chef de Cuisine. Over the next seven years Gabriele opened Italian restaurants and worked as an Executive Chef throughout Asia. Eight years ago, he opened Arezzo Ristorante in Edina and until 2009, was working there as the Executive Chef.
