Join the famiglia by making Risotto alla Milanese

As everyone knows, the best-every-day part of being Italian is the food. I would like to share with you my recipe for Risotto alla Milanese. It's the kind of dish that can be served on the side, or with a little tweaking, it can be the main event of a meal. My kids' friends used to beg me to make this for them. It's easy to stretch the recipe. So if you can't make it to Festa Italiana at Seattle Center, try making some Risotto for the family or for yourself. I buy the saffron at Trader Joe's. The pretty glass bottles also make nice hostess gifts when I travel. I usually crush the saffron with the salt in a mortar and pestle, but this step is necessary only if you have a picky eater.

Risotto alla Milanese

2 tablespoons butter

1 small onion, diced fine

¼ cup white wine or sherry

1 cup Arborio or CalRose short grained rice

2 cans Swanson Chicken Broth

½ teaspoon salt

10-15 threads saffron

½ cup sliced fresh mushrooms (optional, see "picky eater" above)

¼ cup freshly grated parmesan

1 or 2 tablespoons butter

In a heavy saucepan, melt butter over medium heat. Add onion, cooking until soft but not browned. Add the rice, and cook for 1-2 minutes until it's translucent. Add the wine or sherry, stirring constantly. Add half a can of the chicken broth, stirring constantly. Adjust the heat so that the mixture just simmers. Add saffron salt, and mushrooms. Continue to stir and add broth as the rice absorbs it, half a can at a time. If you run out of chicken broth and need more liquid, just add a little water. When the rice is still al dente, not mushy, finish the risotto with the butter and parmesan, stirring until it's well incorporated. It should be just a little thicker than soup, so that when you spoon it onto a plate, a little shake will make it spread. Pass around freshly ground pepper and more parmesan cheese.

Variations: I've added cooked chicken, big shrimp, and even lightly steamed asparagus cut in 2 inch lengths. The possibilities are endless.