Risotto alla Milanese

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            FOOD FUNNY
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Thanks to frequent contributor Alan Withee for this one:

Catherine, a registered nurse, was unhappy with her job, so she
submitted her resignation. She was sure she'd have no trouble finding
a new position because of the nursing shortage in her area. She
emailed cover letters to dozens of potential employers and attached
her resume to each one. Two weeks later, Catherine was dismayed and
bewildered that she had not received even one request for an
interview. Finally she received a message from a prospective employer
that explained the reason she hadn't heard from anyone else. It read:
"Your resume was not attached as stated. I do, however, want to thank
you for the vegetable lasagna recipe."

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            TODAY'S RECIPE
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Risotto alla Milanese not only makes an elegant side dish, but is
frequently served as a main course as well. Accompanied by a green
salad and a slice of soft Bel Paese cheese, this makes a delicious
dinner.

Risotto alla Milanese

Adapted from "Leone's Italian Cookbook" by Gene Leone (Harper
& Row, 1967)

4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese

Heat the butter, salt pork, and olive oil in a heavy skillet over
moderate heat. Add the onions and cook until lightly browned. Add
the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
Add the rice, stirring well, and cook for 2 minutes. Add the boiling
broth, stir well, cover and simmer over low heat for 15 minutes. Test
for seasoning and doneness. The risotto should be creamy in texture
and the rice should be cooked but still slightly firm to the teeth.
If the rice is too dry, add a little more broth. If too runny, cook
uncovered for a minute or two. Do not overcook. Just prior to
serving stir in the optional saffron. Serve with grated cheese
sprinkled on top. Serves 4 to 6 as a side dish, 2 to 4 as a main
course.
Received on Wed Feb 2 11:09:59 2005