Lala Dea’s Risotto Milanese

Professional chef, educator and artist Gigia Kolouch remembers people and events by what foods were being eaten at the time. Oral history became edible when her son Fred, made reservations for two at the StoryCorps MobileBooth.

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2 TB butter
2 TB olive oil
1/2 lg. onion, mined very finely
10 mushrooms, chopped very finely
2 cups aborio rice
pinch saffron 4-5 cups chicken broth
1 cup white wine
1/2 -1 cup parmesan cheese
salt and pepper to taste…..Saute onion and mushrooms in olive oil and butter. When soft, add rice and saute for 3-4 minutes. Add the saffron, 1/2 cup wine and 1 cup broth and let simmer with the lid off, stirring frequently. As the liquid is absorbed, add more, a cup at a time until the rice is cooked, about 20 minutes. Add the rest of the wine last. Before serving, add the parmesan cheese and let cook 5 minutes stirring constantly. Add salt and pepper to taste. Serve AT ONCE with parmesan cheese. Risotto waits for no man (or woman)!

“If I make something that they taught me how to make, they’re still alive…they’ll be alive because you’re eating the food that they made.”



4 Responses to “Lala Dea’s Risotto Milanese”

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  • Gigia, it’s lovely to see Lala Dea’s risotto on the internet. She would be astounded.

    Comment from Donna Bjorn on March 18, 2009 at 11:41 am - Reply to this Comment
  • Amazing Risotto from an Amazing Famalia!! Love It

    Comment from Amy Marrino on July 29, 2008 at 10:24 pm - Reply to this Comment
  • Good food and good friends – nothing like that in the world – wonderful!

    Comment from Russ Dale on July 29, 2008 at 8:37 am - Reply to this Comment
  • Sounds delicious. Thanks for the edible story.

    Comment from Chaela on July 26, 2008 at 11:49 am - Reply to this Comment

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