Big Night

 

BIG NIGHT (1996) paired with Primo's Special Recipe Risotto

What if one meal could change everything? I think we've all wished that before: a first date, a break-up, meeting the parents, impressing the boss, cheering yourself up after the worst day; perhaps that one special dish could make everything different.

Welcome to Big Night.

Primo and Secondo, two Italian brothers in 1950's New Jersey own and operate Paradise, a traditional Italian restaurant that's being out-performed by a neighboring restaurant. When the opportunity comes to host legend Louis Prima for the night, the siblings pull out all the stops, preparing the most extravagant feast and inviting everyone they know. Tensions and sauces boil, and the brothers find themselves risking it all to make their paradise a reality. 

Before starting this culinary adventure, I hadn't heard of the film Big Night (1996). Mostly an indie darling when I was still a kid, it reached a critical success if not a commercial one, which kept it off of my radar for years. Stumbling upon it as an adult, I am struck by how wonderful it is! The cast is absolutely stacked: Stanley Tucci, a pre-fame Tony Shalhoub, peak Minnie Driver, Italian goddess Isabella Rossellini, and a scene-stealing Ian Holm. In minor or cameo roles, a non-singing (!!!) Marc Anthony, and a blink-and-you-miss-him Liev Schreiber. Tucci co-wrote and co-directed the film, and the whole thing feels like the well-loved actor got his friends together and made a movie. The warmth and fun exudes from the screen and it's impossible to not fall in love with even the most despicable characters.

Food plays a huge role in the film, of course, and there's many mouth-watering moments, specifically when Primo creates a legendary Timpano for their feast. Daunting to be sure. However, one of my favorite culinary moments comes early in the film, when a hesitant restaurant patron orders a seafood risotto...with a side of spaghetti. (Fun fact: the patron is played by veteran character actress Caroline Aaron, who will later play Shalhoub's in-law in Amazon's The Marvelous Mrs. Maisel!) 

While we won't be that base and vile, I'm pairing this film with that old-country seafood risotto, adding a little kick to the shrimp to increase flavor and represent Primo & Secondo's tempestuous relationship. Open a bottle of Sauvignon Blanc and to use in the risotto, and drink the rest. The giddiness will pour over into your watch of Big Night.

PRIMO'S SPECIAL RECIPE RISOTTO

makes 4 servings

2 tbsp Olive Oil, divided

1 tbsp unsalted Butter

1 1/2 cups Arborio Rice

4 cups Chicken Broth

1 cup dry White Wine

1 yellow Onion, diced

2 1/3 tbsp Garlic, minced & divided

1 tsp crushed Red Pepper Flakes

1 lb. Shrimp, peeled & deveined

1/3 cup chopped fresh Parsley, plus 1-2 sprigs for garnish

1/2 cup Parmigiano-Reggiano Cheese, grated, plus more for garnish

Heat Chicken Broth in a saucepan over medium heat until simmering. Reduce heat and keep warm.

In a large pot or dutch oven, such as a Le Creuset, add 1 tbsp Olive Oil over medium heat until shimmering. Add Shrimp, 1 tsp minced Garlic, and crushed Red Pepper Flakes, and cook until pink, about 1-2 minute per side. Be careful to not overcook shrimp. Transfer shrimp and all juices to a plate and set aside to cool. 

Return dutch oven to medium high heat and add remaining tbsp of Olive Oil and butter until melted. Add Onion, 1 tsp salt, and a pinch of pepper. Cook until tender and translucent, stirring occasionally, about 7 minutes. Add remaining 2 tbsp Garlic and cook until fragrant, about 1 minute. Add Arborio Rice and stir to combine. Allow rice to cook briefly before adding White Wine and 1-2 ladles of heated chicken broth. Turn down heat to medium, stir to combine, cover, and allow to cook for 4-5 minutes.

Remove cover, stir, and add another 1-2 ladles of broth until fully incorporated. Continue until broth is almost fully used and absorbed by the rice, about 20 minutes. 

Remove from heat, return Shrimp to the pot, add Parsley, and Parmigiano-Reggiano cheese, and stir to combine. Add salt and pepper to taste.