The risotto recipe comes from A Cooking Affaire: A Collection of Classics by Jan Bertoglio and JoLe Hudson. I got the 1984, spiral-bound collection of recipes and sketches at the local library's book sale. So far, this is all I've tried out of it.
I should note that I made my own version of the risotto based on the ingredients I could get my hands on. For a risotto to be "alla Milanese" (meaning "of Milan" [Italy]), it will generally contain saffron and beef marrow, neither of which I could find in time for dinner.
- 2 C Aborio (Italian rice)
- 3/4 C dry white wine
- 6 - 8 C hot chicken stock, preferably a top-grade canned broth if not homemade
- 1 medium yellow onion, chopped
- 4 tbsp butter
- 1/2 C uncooked beef marrow
- 1/4 tsp saffron, dissolved in 1 C of stock
- 3/4 C freshly grated Parmesan cheese
- 1/4 stick softened butter
- salt and freshly ground black pepper to taste
- EVOO to drizzle
- Basil, rosemary and thyme to sprinkle on tomatoes
Directions for Risotto:
- Bring the stock to a simmer in a large pot and keep it hot over a low flame.
- In a heavy 3-quart saucepan, saute the chopped onion in butter until it is transparent but not brown.
- Stir in rice and marrow and stir-cook until meat loses color and rice is glazed.
- Pour in wine and cook, stirring until liquid is absorbed. Season with salt and pepper.
- Add simmering stock, 1 C at a time, stirring with each addition until liquid is absorbed.
- About halfway during the cooking time, add the 1 C in which the saffron has been dissolved. Then add liquid in smaller amounts, about 1/2 C at a time, and continue to stir. The risotto is ready when rice is held together in a creamy texture - yet each grain is al dente, firm.
- Finish with softened butter and Parmesan cheese.
Directions for Tomatoes:
- Preheat broiler.
- Slice bottoms of tomatoes to create flat surfaces for them to rest upright and evenly in the baking pan.
- Slice tops of tomatoes.
- Sit upright in baking pan. (An 8"x8" works fine.)
- Drizzle generous amount of EVOO over tomatoes.
- Sprinkle generous amounts of basil, rosemary and thyme over each.
- Broil on top rack for about 8 minutes, or until top begins to brown slightly.
- Make a risotto "nest" in center of plate and place tomato in center.
Totally Random Sidenote: I'm not a magazine girl - never have been, don't forsee myself being one in the future either. I occasionally enjoy perusing awful headlines on covers in line at the grocery store, but I haven't subscribed to a magazine since high school (R.I.H::istory:: American Cheerleader). On a total whim, I found myself having to have a copy of the May 2010 InStyle magazine that hit shelves last Friday. Have you seen it?? I'm not even a huge fan of ScarJo, but gosh is this photo lovely! I adore pale neutrals and uber light pastels (coupled with whimsical materials) that compliment us lighter-complexioned ladies.
For your viewing pleasure, and to provide me with a little dream-candy before I head to bed: