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Risotto with Saffron and Parmesan Cheese

The true Milanese rice is rich and golden. Butter and chicken stock give it a luxurious flavor, and saffron, used sparingly, colors it a delicate yellow. Sometimes half a cup of wine is substituted for half a cup of the stock. The chef at the Royal Danieli only insisted that we be careful not to let the rice become too dry. we have followed his advice and find this a marvelous way to cook rice. Vincent Price
Course Side Dishes


  • 4 tbsp Butter
  • 1 small Onion minced
  • 1 1/2 cups Rice
  • 4 cups Chicken Stock
  • 1/4 cup Butter
  • 1 tsp Saffron soften saffron in the 2 tbls chicken stock
  • 2 tbsp Chicken Stock
  • 2 tbsp Parmesan grated


The Recipe

  • In a saucepan melt the butter. Add the minced onion and cook until onion is lightly browned. Stir in the rice. Add the 4 cups of chicken stock and bring to a rapid boil. Cover and cook over low heat for 25 minutes, stirring frequently. Stir in the 1/4 cup of butter and 1 teaspoon of saffron softened in the 2 tablespoons of chicken stock. Cook, uncovered over low heat for 5 minutes. Top peas with grated Parmesan.

Notes from Sue & Phil

  • Rice: We used Arborio rice; creamy with a delicate flavor. A perfect accompliment to the Escalope De Veau Marseillais recipe.


Other Recipes Inspired by Vincent Price
Vincent Price
Beyond The Legend
Collector of Recipes – Food Enthusiast
I never knew or would have guessed there was more to Vincent Price then his countless horror flicks and renowned voice. Until…a dear friend loaned me his first edition copy of the “Treasury of Great Recipes” written by Vincent & Mary Price and published in 1965. The book is a collection of famous recipes from world -renowned restaurants adapted for the American kitchen. As the Price’s traveled through out the U.S. and Europe, they would ask chef’s to share their recipes. They’d take these recipes home; try their hand at preparing them and then entertain guests with their culinary creations.
I loved how Vincent and Mary describe themselves as being from Hollywood but not allowing Hollywood to define them. Their approach to entertaining was very open and unpretentious. They enjoyed an eclectic group of friends and diversified menus. The entire home was there entertaining stage; dinner in the library, brunch by the pool, dessert in the kitchen. The recipes they chose to publish were diversified as well.
• Harry’s Bar in Venice – Scampi Aurora (Shrimp with Hollandaise Sauce au Gratin)
• Pump Room in Chicago - Flaming Shashlik (Lamb on a Skewer)
• Tour d’Argent in Paris – Filets De Sole Cardinal (Fillets of Sole with Crayfish)
• Santa Fe Super Chief Dining Car – Poached Eggs Harlequin
The cookbooks accolades are amazing. Saveur Magazine referenced the book as “One of the most important culinary events of the 20th century.” Booklist recently named it the eighth most popular out-of-print book of any kind. Vincent and Mary’s daughter, Victoria, has published a 50th year anniversary edition of the cookbook. It includes all the original recipes and a new forward note from Wolfgang Puck.
With the help of my friend and mentor, Chef Phil Behling, we have picked a few of these recipes to recreate. Our goal was to follow the recipe as close as possible. However, it is fifty years later and ingredients, equipment and techniques have changed over time. We hope you enjoy a nostalgic walk back in time as you read and/or create these timeless recipes.