Hey all! I am somewhat better tonight. I never did get around to that hot bath. Mores the pity.
That casserole I made yesterday works well for leftovers. I added more chicken broth and some sun dried tomatoes. It was yummy. There has been some more wine, but that is to be expected. And more failblogging. Also to be expected.
This weekend I am planning a get together with a few friends, a chili dinner. I will make lots of chili, and have lots of beer to pass around.
I will say, for those of you who live here in Chi-town, the next roller derby is the 25th of Oct. @ UIC pavilion. I certainly plan on being there, do you?
--Little Bird is taking it easier.... tonight.
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1 comment:
If you like using wine when you cook try this.
Add a veal cutlet and you have a classic northern Italian dish, any wine will do but I prefer a dry red.
Risotto Milanese
Ingredients
1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
3 1/2 cups chicken stock, hot
2 cups arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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