Get Cookin' With... Gene & Georgetti Chef Cristiano Bassani

Everyone who visited Gene & Georgetti restaurant wanted to become a member of the Mahogany Club. This club was not open for membership, per se. You had to be a well-liked regular to earn this distinction from other club members, who gathered faithfully for lunches around the mahogany bar where the late Terry “Whitey” Pearson,a legendary adman in the heyday of WGN TV, held court.

The Mahogany Club days are behind us now with many of the longtime members gone, but the atmosphere, the food, the ambiance, and the joie de vivre remain intact at this popular, much-loved Italian restaurant located in the heart of River North at 500 N. Franklin St.

The restaurant was founded in 1941 by Italian immigrants Gene Michelotti and his partner Alfredo Federighi. Alfredo had the kitchen and Gene was the front man, holding down the bar. Gene’s genuine and vivacious personality made him a hit with all who visited. Tony Durpetti, Gene’s son-in-law, carried on this tradition regaling diners with jokes and stories from his days as CEO of his own radio advertising firm.

Now, 80 years later, this classic Italian steakhouse is still flourishing under the leadership of managing partners Michelle Durpetti, her husband Collin Pierson and owners Marion (the daughter of the restaurant’s founder Gene Michelotti) and her husband Tony Durpetti.

Michelle, a third-generation family member, and her team, have faithfully and energetically kept this restaurant thriving, through both COVID and a horrible fire that almost closed the restaurant for good. But, as in decades past, Gene’s remains a labor of love for the family and a popular haunt for the regulars, politicians and celebrities who have called it home. Legends like Frank Sinatra, Bob Hope and Lucille Ball as well as modern-day celebrities like Russell Crowe, Keanu Reeves, Mel Gibson, Danny Glover, Vince Vaughn and Will Ferrell, along with international, national and local politicians, have been, and continue to be, frequent guests at this award-winning culinary gem.

Head Chef Cristiano Bassani, a 36-year industry veteran, helms the kitchen. His love of cooking came from his mother, who he cooked with almost every day. Further instruction came from three years of culinary school in Italy where he was trained by Northern Italian chefs who taught him “old school, tough love.” He loves being a part of the G&G “family” and is a huge fan of Michael Jordan, whom he met on Christmas Eve in the restaurant.

Of his many specialties, risotto is one of his favorites. He says, “As a Northern Italian, we take to risotto like a fish to water. The chefs who trained me in Italy always emphasized the ability to create a beautiful risotto, so, that is something I have carried with me my entire life. The risotto I am sharing with you is a classic preparation, with taleggio and radicchio. It is the perfect expression of the Italian term “agrodolce” which means “bitter with sweet.” The creamy taleggio plays super well with the bitter fresh radicchio. Buon appetito!” Find the full recipe below:

Chef Cristiano Bassani's Favorite Risotto

 • 250 grams Carnaroli Rice (spend a little extra on this, it makes all the difference!)

• 3 tbsp. Grana Pandano or Parmigiano Reggiano Cheese, grated

• 1 tbsp. butter

• 3.5 oz. roughly chopped up radicchio

• 4 cups chicken or vegetable stock

• 3 oz. of a nice dry white wine - one you can drink with your risotto!

• extra virgin olive oil

• 2 whole radicchio

• 3 oz. taleggio cheese

• salt and pepper to taste

Core the radicchio and cut into strips the size of fettuccine pasta. In a large casserole, toast the rice with a pinch of salt, no oil or butter. Keep stirring the rice so it does not burn. When the rice is hot, pour in the white wine. Let the alcohol evaporate and set a timer for 15 minutes. Add simmering stock, one ladle at a time, slowly and little by little. Stir the rice occasionally. When the timer goes off, add the radicchio and turn off the heat. The next step is to add a little dab of butter, and the taleggio, and stir vigorously, adding air by flipping the rice in the pan if you can. Taste and season with a little salt if needed. Plate right away and enjoy!