Michelin Star Recipe Series: Spiaggia’s Risotto di Robiola

With the Corona virus keeping everyone home and turning us all into chefs, it is now time to take our culinary skills to a Michelin star level. 

We present to you, recipes from some of Chicago’s finest Michelin starred restaurants including the world’s first ever Michelin starred brewpub, Band of Bohemia, best known for their ever-changing menu of craft beers to pair with their seasonal menu. Two-Michelin starred Acadia, celebrated for their mouth-watering burgers and fine-dining tasting menus. Sepia, famous for executive chef, Andrew Zimmerman’s inventive American cuisine. Unrivalled Italian dining, Spiaggia, renowned for their exquisite handmade pastas and the split-level restaurant, Smyth + the Loyalist, offering fine-dining menus upstairs in Smyth and comforting bar food downstairs at The Loyalist.

Spiaggia – Risotto di Robiola

by Executive Chef Eric Lees


1 cup aborio rice

¼ cup white wine

4 cups of parmesan stock (hot)

3 Tbls cubed butter

1 oz Robiola tre latte cheese

1 Tbls olive oil

¼ cup toasted chia, white and black sesame and sunflower seeds

1 tsp chopped garlic 

1 tsp chopped shallot

1 tsp lemon juice

A dash of aged balsamic vinegar

In a large saucepan over medium heat, add your olive oil, shallot and garlic. Reduce the heat to low and cook for about 5 min, do not brown the shallot and garlic, just a light sweat.

Add the rice and cook until you smell a nice popcorn aroma from toasting the rice while stirring for about 2 min. Add the wine, increase the heat to medium and stir constantly.

When the wine has been evaporated, add a ladle of hot parmesan stock. Once the stock is absorbed add a little more, repeat the process, stirring constantly, until the rice is almost cooked through leaving the rice al-dente, which means a little bit to it.

Add the cheese, chopped parsley, a touch of salt, fresh lemon juice, remaining of the butter. Cook over medium heat until cheese and butter are melted. In the bowl and garnish with toasted seeds and aged balsamic.