Risotto (pair with Lamb Lollipops)

Risotto (pair with Lamb Lollipops)

Contributed by : Amherstburg Food and Fellowship Mission

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Italian Recipes : Side Dishes

Risotto is a dish close to Chief Mike Mio’s heart. Creamy, comforting, and endlessly versatile, it’s a staple of his Italian heritage and the perfect base for all kinds of flavourful additions—from caramelized onions and spinach to Romano’s sausage (a local favourite he still misses).

This risotto is often served alongside Mike’s Mediterranean lamb lollipops (see companion recipe), creating the kind of well-rounded, satisfying meal that brings people together. It’s a dish he made often for family gatherings, especially during visits from his parents.

Elegant enough for company, but simple enough to enjoy any time, this risotto is a taste of tradition with every bite.

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients for
Risotto (pair With Lamb Lollipops)

1 1/2 - 2 cups Arborio rice (Unico available at Sobey’s, no substitutes)
6 - 8 cups chicken or vegetable broth (kept warm)
1 medium onion, finely chopped
2 - 3 tbsp olive oil or 2 tbsp butter
1/2 cup dry white wine (optional)
A generous pinch (about 1/2 tsp) of saffron threads
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste

TIP - This dish is easily prepared as a vegetarian dish by using vegetable stock and olive oil instead of chicken stock and butter. You can also add many accompanying flavours to the base (caramelized onions, asparagus, cooked spinach, mushrooms, seafood medley, etc.) to change the taste of the risotto.

If the risotto has herbs or vegetables, a white wine like Verdicchio or Sauvignon Blanc might be suitable.

How to Make
Risotto (pair With Lamb Lollipops)

Infuse saffron - Soak the saffron threads in 4 tbsp of warm broth. Let sit for 10 minutes.
Sauté onion - Heat oil or butter in a large pan over medium heat. Add chopped onion and cook until translucent (5–7 minutes).
Toast rice - Add Arborio rice. Stir to coat and toast lightly for 2 minutes.
Deglaze (optional) - Add white wine. Stir until it’s mostly evaporated.
Cook with broth - Add broth one ladle at a time, stirring often. Let it absorb before adding more. This takes about 20 minutes. Stir often, when rice dries out, add more stock.
Add saffron - Midway through (after ~10 minutes), stir in the saffron-infused broth.
Finish and serve - When the rice is creamy and al dente, stir in Parmigiano-Reggiano cheese. Adjust salt and pepper. Serve hot.