Join us for our Monday residency with Chef Francesco Lucatorto and learn how to make a proper risotto alla milanese! 

Here are the ingredients: 


Ingredients needed

  • Carnaroli rice or Arborio rice or Vialone nano (350g / one and a half cups)

  • A leaf of Bay leaf (optional)

  • Saffron 1 tbs 

  • Unsalted Butter 120 gr (4 oz)

  • Grana Padano DOP  80 g

  • One White onion

  • A cup of Dry White wine 

  • Salt to taste

  • Vegetable or chicken stock  1.5 lt (6 cups)


  • One stock pot

  • 1 large shallow pot or a pot will do 

  • 1 wooden spoon 

  • 1 large ladle 

  • 1 tasting spoon 

  • Knife 

  • Cutting board

About Chef Francesco Lucatorto:

Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast. After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009. He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef. His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.

Risotto alla Milanese with Chef Francesco Lucatorto


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