It’s not officially Christmas yet, but the season is definitely here. There is a bunch of catering and food reservations lined-up until the third week of December and the kitchen has just started processing orders to accommodate this gigantic task. The first of many will be tomorrow. When that kicks in, I know it’s definitely the holidays. Another set of similar functions (of roasting Turkey & Ham) will be recreated over Christmas Day, targeted specifically for the clients, and that will surely be another major prep work down the road. Roasting is fairly basic. It’s the portioning, serving and cleaning that makes work just a tad harder. Moreover, hours are longer and time is slower.
I have been far and away lately, on most occasions after work, eating my heart out with a very huge meal of rice and beef just to clean my palate. Although I cook rice almost every day now, I still crave for steamed rice topped with a heavy Chinese sauce; an Asian rice meal. It just satisfies my hunger after cooking the whole day, and the accompanying light, jasmine tea makes me at ease and relaxed as I munch down on my almost only meal during the day. It’s just so difficult eating properly during work when there are a million things to be done. I take something every so often, but they’re not really considered a full rice meal with the works.
Rice is a Filipino staple, but for health reasons, I’ve switched mine to Basmati. It does not have as much starch as Jasmine, but it still satisfies. This particular blog, however, wouldn’t tackle either. I have been searching and looking at an Italian Risotto recipe before I became pre-occupied with work and was intrigued with Risotto alla Milanese. I’ve been really engaged working with Saffron and when I bumped into this one, I wrote it down as one of those I have to cook. It’s also rice, but it’s the Italian Arborio which I also love. This should have been partnered with the Osso Bucco post I shared previously, but because of time constraints and the quick changing of the season, I had left it at the backburner for about a month or so until I found some time to make it. Here it is: Risotto all Milanese.
- Arborio Rice
- Beef Stock
- Saffron Threads ( or Saffron powder)
- Spanish Onion
- Olive Oil, finely diced
- Sage, chopped
- Parmigiano Reggiano
- Sea Salt
- Ground Black Pepper
- Lemon Juice
Heat a small pot of Beef stock with the Saffron threads and let it steep for about half an hour. Start sweating the onions with the olive oil and butter in a saute pan, and add the Arborio rice until toasty.
Slowly ladle the stock into the pan, and gently stir the rice. Check the doneness of the rice every now and then or until the rice has absorbed most of the stock.
When the rice is Al Dente, sprinkle the cheese and garnish with chopped Sage. Drizzle with olive oil and lemon juice and season according to taste before serving.
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