Monday, August 1, 2022

Big Night Sparkling Risotto and a late Weekly Menu #MoviesandMunchies

I am hosting our Movies and Munchies group this month and asked the others to join me in watching Big Night written by and starring Stanley Tucci.

Big Night

I wanted to watch this movie after reading Tucci's "Taste: My Life Through Food" for our Cook the Books selection.  You can read my review here.


Before I read this memoir, Tucci was not even on my radar.  But as I read his book, I fell a little bit in love with him and wanted more.  So I started watching his series, Searching for Italy, and fell a little bit more in love.

I wanted to watch the 1996 film that he wrote about in his memoir that he helped write, direct and co-starred in, Big Night, about two brothers trying to make a success of their restaurant in New Jersey.

There was TONS of food inspiration.  Here is a list of what I caught and I'm sure there is a lot that I missed.....

*bread *garlic *shot *risotto *pasta *shrimp and scallop risotto *meatballs *sausages hanging *hot dogs instead of risotto......? *grappa *scotch and soda  *Cherries jubilee *steak *fish *basil *red peppers *timpano *eggplant *cocktails *crostini *lasagna bolognese *Soup-La Zuppa-Chicken broth? *I Primi-Il risotto-green, white red (seafood) *I Primi-timpano *I Secondi-artichokes, fish, roasted chicken, suckling pig *I Dolci- fruit, nuts, *eggs

Besides these food items that I jotted down while watching the film, I also wrote down to quotes that espcially spoke to me.  The first was "Bite your teeth into the  ass of life and drag it to you...."  I thought that this was a perfect reminder that perseverence is important.  You have to work for those things that you want.  

The second quote that spoke to me was "To eat good food is to be close to God".  Spending time in the kitchen, creating food for those I love is my language.  When I prepare, cook and serve food.....that is my love language.  I believe that God is love.  The ultimate, unconditional, unending, unadulterated love that has no compare.  My food is my way of showing my love and, through me, God's love as He makes all things possible.


Risotto was a commonly served dish in the movie.  The movie started with a woman complaining about the seafood risotto which did not contain any visible seafood and a request for a side of pasta with it.  This caused Chef Primo (Tony Shalhoub) to lose his mind and Secondo (Stanley Tucci) trying to explain that if they want the restaurant to work they have to keep the customers happy.

The movie ended with a tricolore risotto that was served on the Big Night, a huge feast that was to be served to famous bandleader, Louis Prima, and selected guests in hopes of bringing recognition and salvation to the restaurant.

Risotto pin

I had planned on making the tricolore risotto starting with this risotto made with sparkling wine.  However, when I went to divide it and add the color, I discovered I was out of tomato paste.  Dinner was ready and I didn't have time to adapt the recipe so I just served it up one color.  It was delicious and Chef Primo would have approved.

It is very early in the month and if you love cooking and movies, you are welcome to join in the fun this month.  Simply watch the film, create a dish inspired by the film and post it on your blog or instagram page tagging #MoviesandMunchies.  Stop by our Facebook Event Page or drop a comment below to let me know so I can include you in our roundup that will be posted on the last day of this month.

I'm heading home from Vegas this morning.  We had a great time and a lot of laughs.  We enjoyed a show and I didn't lose too much money. I always love going on vacation and I love coming home. I'm looking forward to getting back into the routine, starting with my Weekly Menu......

Mexican Street Corn and Sausage Salad


Instant Pot Stuffed Pepper Soup

Fish Friday
Tortellini Shrimp Salad

Side Dishes, Rice, Risotto,
Side Dishes, Rice
Yield: 4 servings
Author: Wendy Klik
Sparkling Risotto

Sparkling Risotto

Tender, creamy risotto that starts with sparkling wine for a touch of brightness.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min


  • 2 T. butter, divided
  • 1/4 c. chopped vidalia onion
  • 3/4 c. arborio rice
  • 3/4 c. sparkling wine
  • 3 c. chicken broth
  • salt and pepper, to taste
  • 1/4 c. parmesan cheese


  1. Place chicken broth into a pot over med high heat, bring to a boil, lower heat to a simmer and keep hot.
  2. Meanwhile, melt 1 Tablespoon of the butter in a skillet over medium heat. Add the onions and cook until transluscent. Add the rice and cook, stirring continuously, until coated in butter and toasted, about 3-4 minutes.
  3. Stir in the wine and cook, stirring occasionally, until the wine is nearly evaporated.
  4. Add a ladle full of the heated broth to the rice and cook, stirring often, until the liquid is nearly absorbed. Continue cooking in this manner, a ladle full at a time, until the rice is tender and most of the liquid has been absorbed.
  5. Season with salt and pepper. Stir in the cheese and remaining 1 Tablespoon of butter and serve.

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