Thanks to everyone who stopped by our booth at the Fabulous Food Show, November 10, 11, & 12.  We had a wonderful time meeting you. Here's the recipe for the risotto the students were preparing. If you're interested in recreational cooking classes, check out our winter schedule at www.lpscinc.com.

Risotto alla Milanese

1 Tbsp. unsalted butter

1 shallot, finely diced

2 cups Arborio rice

½ tsp. saffron threads, rehydrated in 1 Tbsp. stock

1 cup white wine

4 cups chicken stock, heated

1 tsp. salt

½ tsp. pepper

4 Tbsp. Parmigiano-Reggiano cheese, grated

3 Tbsp. unsalted butter

Over medium heat, melt butter in skillet. Add shallot and cook until translucent.

Add rice and saffron. Stir until coated and cook about two minutes.

Add wine and stir until it is absorbed.

Stirring constantly, add chicken stock ½ cup at a time, waiting until stock is almost absorbed before adding more. It will take about 20 minutes for the rice to absorb all the stock.

At the end of cooking, when rice is “al dente,” stir in butter, cheese and salt and pepper.  Garnish with additional cheese and serve immediately.

Makes 6 servings.

Tips for making a good risotto:

• Use good quality short grain rice, such as Arborio, Vialone Nano or Canaroli

• Use a heavy bottom pan to avoid scorching

• Never a metal spoon or it may ruin the tender rice grains. Use a wooden spoon

• Use fresh unsalted butter

• Use good quality Parmigiano-Reggiano cheese

• Use a dry white wine such as Sauvignon Blanc

• Always serve immediately

• Some additions: mushrooms, shrimp, peas, squash, pumpkin, asparagus