Recipe: Risotto alla Milanese

Risotto alla Milanese

about 5 cups beef or chicken stock (I used chicken)
good pinch of saffron threads
6 tbsp butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 cup freshly grated Parmesan cheese (I simply used the regular Parmesan cheese that I use for spaghetti)
salt and ground black pepper

1. Bring the stock to a boil in a large pan, then reduce to a low simmer. Ladle a little hot stock into a small bowl. Add the saffron threads and set aside to infuse (steep).

2. Melt 4 tbsp of the butter in a large, heavy pan until foaming. Add the onion and cook over a low heat, stirring occasionally, for about 3 minutes, until softened and translucent but not browned.

3. Add the rice. Stir until the grains are coated with butter and starting to swell and burst, then add a few ladlefuls of the hot stock, including the saffron liquid and salt and pepper to taste (Suggestion: Add the salt later. The stock is pretty salty anyway, so I would just wait in order to see what the final product is.). Stir constantly over a low heat until all the stock has been absorbed. Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. After about 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy. (Suggestion: I followed the directions for about 5 ladlefuls and then just dumped all the broth in, covered the pan, and put the heat on medium so the rice would boil a little. I stirred it every so often, until all of the broth was absorbed. It worked just fine. Also, I waited until it was creamy but not watery before I proceeded to the next step).

4. Gently stir in about two-thirds of the grated Parmesan and the remaining butter. Heat through gently until the butter has melted, then taste and adjust the seasoning, if necessary. Transfer the warm risotto to a warmed serving bowl or platter and serve hot, with the remaining grated cheese served separately.

-Recipe from Appetizers, Finger Food, Buffets, and Parties by (editor) Bridget Jones

My first impression? AMAZING!

There are some things I did differently. First of all, I added all 6 tbsp at the beginning (my accident). To compensate for the butter at the end, I just added the Parmesan when the rice was mostly creamy but still a little wet and I knew it would be able to melt fine. Also, I added all of the Parmesan not just two-thirds.

It tasted amazing. I HIGHLY recommend this dish. I felt as though it was salty enough that I didn't need to add salt at the start (but then again, I used salted butter, the broth, and the Parmesan has salt in it too). It is very filling (the book even touts that it can be served as a light meal on its own). It can pretty much go with anything. Also, you could probably add vegetables, and make other variations.

The only downer? It took a really long time to make. Also, just as a warning- saffron is pretty expensive ($10 for a little pouch).

I will DEFINITELY be making this again.

Recipe: Garlic Mushrooms

Garlic Mushrooms:

2 tbsp light olive oil or 1 oz butter
1lb closed cup mushrooms (you can find a 1lb box of mushrooms in the produce section at Weis)
Salt and freshly ground black pepper
4 cloves garlic, peeled and minced
1 tbsp parsley, finely chopped
Juice of 1/2 lemon

Heat the oil or butter in a very large frying pan. Add the whole mushrooms and fry gently for 10 minutes or so. Cover for the first couple of minutes, then stir occasionally to assist the steaming process.

Turn up the heat, season well and add the garlic. Continue to stir and cook until most of the liquid has evaporated and the mushrooms are no longer steaming, for another 5 or so minutes. Finally, sprinkle on the parsley and lemon juice, then stir through. Thread a couple of mushrooms on each cocktail stick and serve warm (I didn't thread the mushrooms).

- Recipe from Tapas by Tomas Garcia

My first impression? Loved it.

The mushrooms were tender and the taste was amazing. The lemon and the fresh parsley added a unique flavor to them that really caught me. Surprisingly, the garlic wasn't too much. I used olive oil instead of butter, and thought it was a great choice.

After a day or two, the mushrooms had a different flavor. When I first made them the lemon and the parsley were almost the only things I could taste. However, after a little while the flavors evened out and I thought they tasted even better.

Over all, definitely a win. They were quick to make and there were no expensive or rare ingredients. They are definitely best with some sort of beef. I had them with spare ribs, which was also good. I will definitely be making these again.