December 2011

All of us at Ratto’s would like to thank all of you for your ongoing support and patronage, and wish you a happy & healthy holiday season. We wouldn’t be here without you, and we truly appreciate your loyalty!

If you’re doing any entertaining this season, you may want to consider ordering some deli platters from Ratto’s. We specialize in beautiful deli meat & cheese platters, imported cheese platters, sandwich platters and Mediterranean platters. These are extremely popular this time of year, for home entertaining and office parties.

Maybe you would prefer to create your own platters from our extensive selection charcuterie,  French-style pates, domestic & imported cheeses, and  mouth-watering olives from France, Greece, Spain & Italy. Combine these items with crusty baguettes & crackers and a good bottle of wine for easy entertaining.

If you’re in need of last minute gifts and stocking stuffers for foodies, you may want to consider a good bottle of olive oil, an aged balsamic, or some white or black truffle oil. Looking for something sweet? In addition to the best selection of marzipan in Oakland, we also have an excellent selection of chocolates.

Ratto’s will be open on Saturday, December 24th, as well as Saturday, December 31. If you’d like to order platters for pick-up on these days, we will need 48 hours notice.

Also, keep in mind that we are featuring live jazz every Friday from 2:30-5:30 featuring pianist Michael Hauser, and vocalist Mary D’Orazi, as well as drop-in guests. Please come & support live music in a casual atmosphere.

Happy Holidays!

Try our delicious recipe for Wild Mushroom Risotto.

Wild Mushroom Risotto

Serves 2 - 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Vegetarian
Meal type Main Dish
Misc Gourmet, Serve Hot
Region Italian
By author Lexa Walsh
Ratto's International Market invites you to try our delicious recipe for Wild Mushroom Risotto using our dried blend of European wild mushrooms.


  • 1oz dried European mushroom blend, or dried porcini
  • 1 cup arborio rice
  • 4 cups water
  • 1 cup dry white wine
  • 1 shallot
  • 2 cloves garlic
  • butter (or olive oil)
  • salt
  • Szechuan pepper (freshly ground white or black pepper can be substituted)
  • good quality Parmesan cheese
  • Fresh thyme or parsley (for garnish)


  • white or black truffle oil


Step 1
Soak mushrooms in 4 cups of boiled water, covered, for 5 minutes. Remove mushrooms from water, squeezing excess liquid back into the water. Reserve this liquid, which is your stock, keeping warm on the stovetop in a saucepan.
Step 2
Finely chop shallots and garlic. Chop mushrooms. Saute shallots and garlic in wide pan with about a tablespoon of butter or olive oil until transparent. Add mushrooms, sauté for a minute until lightly browned.Remove all from pan, and keep set aside.
Step 3
Add more butter or olive oil to the pan. Add the arborio rice, and stir, until each grain is coated. Add the cup of wine- stirring with a whisk regularly until liquid is absorbed. Continue this process adding 1 cup of stock at a time, stirring, until the liquid is absorbed, and the rice is creamy. This should take about twenty minutes.
Step 4
After all the stock has been absorbed, risotto is slightly transparent, both creamy and chewy, add the mushroom mixture, plus salt and ground Szechuan pepper. Stir in plenty of grated parmesan, until creamy and nutty. For extra creaminess, add more butter. Garnish with the minced thyme or parsley. Optionally, lightly drizzle with white or black truffle oil. Serve immediately!