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

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more