Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Risotto

“Kids today want to eat their risotto with curry and shrimp and sour cream, not risotto alla Milanese, like they should, in my opinion.”— Mario Batali Add a teaspoon of saffron threads to the stock in this recipe and top the finished product with Parmigianino Reggiano and you’ll have Risotto Milanese.

Ingredients

2 Tbl Extra virgin olive oil
¼ cup Shallot, minced
2 cups Arborio rice
½ cup Dry white wine
4 cups Stock (vegetable, chicken, seafood or combination), heated
2 tsp Kosher salt

Instructions

Combine stock and salt in a sauce pot over low heat.

In a heavy bottom skillet, heat oil over medium heat. Add shallot and sweat for 1 minute. Add rice and toss to coat, stirring constantly for 2 minutes.

Add white wine and turn heat up, continuing to stir, and reduce until all wine has evaporated.

Reduce heat to low and slowly add hot stock, stirring occasionally to avoid sticking to the pan. Cook to desired texture.

Yield: 6 cups

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more