Cuban Risotto & Pickled Green Beans

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            FOOD FUNNY
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I can't decide if this one from reader Deanna is true or not. You decide.

My 18-year-old granddaughter is not a cook. She actually was boiling a
pan of water one day and said to her mom, "How do you know when it is done?"

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            TODAY'S RECIPES
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Although this isn't a risotto in the purest sense of the word, it
is the Cuban version of rice "in the style of Milan" and is clearly
based on the famous risotto alla milanese. This dish is found
in nearly every restaurant and home on the island, and cooks
often add chicken, ham, sausage, or whatever else they fancy.

Cuban Risotto (Arroz a la Milanesa)

1/4 lb (110 g) butter
1 small onion, finely chopped
3 cups (750 ml) chicken stock
2 cups (500 ml) long-grain rice
1/4 tsp (1 ml) powdered saffron of about 4 threads, crushed
Salt to taste
1/2 cup (125 ml) freshly grated Parmesan cheese

Heat half the butter in a pot over moderate heat and saute the
onion until tender but not brown, about 5 minutes. Add the
stock, rice, saffron, and salt and bring to a boil. Reduce the
heat and simmer covered until the rice is tender and the liquid
has been absorbed, about 20 minutes. Stir in the remaining
butter and Parmesan immediately before serving. Serves 4 to 6.

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This classic Cuban dish can be done with just about any cooked
vegetable such as carrots, broccoli, cauliflower, asparagus, or
summer squash.

Pickled Green Beans (Habichuelas en Escabeche)

1 1/2 - 2 lbs (675-900 g) green beans (haricots), trimmed
1 small onion, finely chopped
1-3 cloves garlic, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
2 Tbs (30 ml) finely chopped parsley
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste

Steam or boil the green beans in salted water until tender but still
firm. Combine the remaining ingredients in a mixing bowl and add the
green beans while still hot, tossing to combine with the marinade.
Marinate at room temperature for at least 1 hour. Serve chilled or at
room temperature. Serves 4 to 6.
Received on Wed Mar 21 08:34:28 2007