The Risotto that Feels Like Home
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In this warm and nostalgic episode, Kathie chats with Marcella Cantatore of Marcellina in Cucina about her late father’s saffron risotto—a beloved family recipe rooted in Northern Italian tradition. Marcella shares how she learned the dish not through formal lessons, but by standing beside her father in the kitchen, “never measuring, just learning together.”
They reminisce about her father’s culinary heritage—passed down from her grandmother, a chef de cuisine in Milan—and explore the quirks that make the recipe unique: using parmesan rinds for depth of flavor, finely chopping onions with a mezzaluna, and never letting the onions burn past “ginger,” his charming mispronunciation of golden.
The conversation weaves practical cooking tips with cultural history—adapting ingredients when Arborio rice wasn’t available, the frugality of post-war Italy, and the importance of quality saffron. Marcella emphasizes the risotto’s ideal texture (“it should ripple like a wave”) and the joy of serving it immediately. They even share clever ways to use leftovers, like turning them into a risotto frittata.
The episode captures more than just a recipe—it’s about food as a touchstone for home, identity, and memory. As Marcella puts it, “When I eat it, I know I’m in the right place.”
Notable Quotes
“We weren’t taught the recipe. We just learned together.” – Marcella
“Don’t let the onions go past ginger.” – Marcella’s father
“When I eat it, I know I’m in the right place.” – Marcella
“Make it within your budget—these traditional foods were born from frugality.” – Marcella
Where to Find Marcella
The original saffron risotto recipe
Her blog: Marcellina in Cucina
Find her on Instagram