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Risotto Italian Restaurant and Bar
610 W Lake St
Minneapolis, MN 55408
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Main Menu
Zuppa, Antipasti, Insalata
Zuppa Del Giorno
housemade soup of the day
- Cup $4.00
- Bowl $6.00
Zuppa Di Pesce
$12.00
sauteed calamari, black tiger shrimp, scallops & clams in a spicy saffron broth and garnished with toasted garlic bread
Terrina Di Coniglio E Pancetta
$10.00
house-made rabbit & pancetta terrine served with micro greens, coarse mustard and raspberry drops
Calamari In Padella
$11.00
sauteed fresh calamari in a white wine, garlic and fresh lemon
Polpettone Di Faggiolini
$7.00
traditional green bean souffle served with melted asiago cheese and garnished with micro greens
Formaggi E Salumi
$11.00
a selection of cheese and meat
Insalata Fantasia
$5.00
assorted mixed greens with almonds, apples and raisins tossed with balsamic vinaigrette and asiago cheese
Bresaola E Arugula
$7.00
sliced dry-cured beef bresaola dressed with extra virgin olive oil and lemon juice, garnished with arugula and shaved grana padana
Insalata Di Spinaci
$6.00
baby spinach with red onion, portabella mushrooms, and goat cheese tossed with honey-mustard vinaigrette and chopped crispy pancetta
Arborio Risotto
Risottos Are Made To Order
Please Allow At Least 20 Minutes For Risottos
Zafferano E Salsiccia
$16.00
sauteed shallots and house-made spicy sicilian sausage with saffron and asparagus finished with grana padana cheese
Salmone Affunicato
$21.00
sauteed green onion and smoked norwegian salmon garnished with mascarpone cheese and caviar
Funghi Porcini E Pollo
$15.00
sauteed leeks, chicken and porcini mushrooms finished with asiago cheese
Primavera Verde
$18.00
sauteed black radish, asparagus, peas & fava beans finished with lemon and grana padano cheese
Pasta
Spaghetti Alla Vongole
$18.00
fresh veraci clams sauteed with garlic and a choice of white wine sauce or san marzano plum tomato sauce tossed with spaghetti and garnished with asparagus tips
Rigatoni Ai Sugo Di Carne E Funghi
$17.00
traditional italian meat sauce with sauteed mushrooms and garnished with pecorino romano cheese
Pappardelle Al Coniglio
$19.00
house-made pappardelle noodles tossed with rosemary red wine-braised rabbit & pine nuts finished with pecorino romano cheese
Bucatini Al Cavolfiore E Olive Nere
$16.00
sauteed cauliflower, calamata olives, basil and tomato tossed with bucatini finished with pecorino romano
Gnocchi In Salsa Rosa
$9.00
house-made potato dumplings served in a rosemary pink sauce with mortadella & fava beans
Entrees
Salmone Grigliato
$20.00
grilled salmon served in a tomato sauce with sauteed garlic, oregano, black & green olives & garnished with fava beans
Filetto Ai Porcini
$22.00
grilled beef tenderloin served on a bed of rosemary roasted potato, sauteed porcini mushroom and fontina cheese
Agnello Alla Griglia
$23.00
grilled lamb chops served with green onion mashed potatoes and grilled zucchini
Verdura (vegetable Sides)
Spinaci
$6.00
sauteed spinach with garlic topped with parmesan cheese
Patate Arrosto
$6.00
seasoned roasted potatoes in white wine
Funghi Trifolati
$6.00
sauteed mushrooms with garlic garnished with parsley
Faggiolini Al Burro
$6.00
auteed green beans with red onion
Cavolfiore
$6.00
sauteed cauliflower with garlic and chili
Browse Nearby
General Info
Hours
Monday:
5:00pm - 9:00pm
Tuesday:
5:00pm - 9:00pm
Wednesday:
5:00pm - 9:00pm
Thursday:
5:00pm - 9:00pm
Friday:
5:00pm - 10:00pm
Saturday:
5:00pm - 10:00pm
Sunday:
Closed
About Us
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