We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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Today’s recipe takes us back – way back – to our very first class! COOK opened in a grand way, with Chef Georges Perrier of Le Bec-Fin fame cooking up a meal to remember for sixteen very lucky guests. While there were indeed touches of French-y fanciness, the evening’s menu featured dishes that were attainable at home. One such dish was Risotto à la Milanaise à la Feuille D’Or, and while the gold leaf is certainly optional, risotto is one of those back-to-basics recipes that every home cook should master. So, let’s learn from a true master – Chef Perrier!

Risotto à la Milanaise à la Feuille D’Or
serves 4 as an appetizer

2 cups jus de legumes (see below)
pinch of saffron
2 shallots, finely chopped
2 tbsp unsalted butter
1/2 cup arborio rice
1/4 cup dry white wine
1/2 cup fresh-shelled, blanched fava beans or peas (optional)
2 tbsp freshly grated parmigiano-reggiano cheese
salt and white pepper
four 2-inch squares gold leaf (optional)

In a small pot (or using the microwave) heat the jus de legumes and saffron to scalding. Meanwhile, in a medium saucepan, cook the shallots in the butter until transparent, but not browned. Add the rice, stirring until it is shiny and translucent. Turn up the heat and add the wine. Cook over high heat until the wine evaporates. Turn the heat down so the rice just simmers.

Start adding the hot broth, one ladleful at a time. Keep simmering, stirring occasionally until the broth is absorbed, then add another ladleful. Continue until all the broth has been absorbed by the rice. Turn off the heat, stir in the fava beans and cheese. Season with salt and pepper to taste and let the rice sit a few minutes until the cheese melts. The risotto should consist of firm but cooked grains of rice suspended in a creamy liquid.

Divide the risotto between 4 heated appetizer-sized plates. If desired, decorate the top of each risotto portion with the gold leaf. Serve immediately.

Jus de Legumes (Vegetable Broth)
Yield: 2 quarts

3 carrots, peeled and coarsely chopped
1 onion, unpeeled and coarsely chopped
1 red bell pepper, coarsely chopped
1 bunch fresh italian parsley
4 large white mushrooms, cleaned and chopped
2 ribs celery, coarsely chopped
1 leek, cleaned and chopped
10 crushed black peppercorns
1 sprig fresh thyme
1/2 head garlic
3 shallots

Place all ingredients in a large stockpot. Cover with a cold water and bring to a boil. Reduce the heat to a bare simmer and cook for 1 hour. Puree the liquid in blender. Strain and chill. This will keep for up to 4 days in the refrigerator or up to 1 month in the freezer.

And for those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!