Risotto alla Milanese

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             FOOD FUNNY
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Thanks to Eleanor Altman for these:

Worst Fortune Cookie Fortunes

"What, 3 servings of Moo Shoo Pork weren't enough for you, tubby?"

"Your fullness will be short-lived. Like an hour, tops."

"Put all your money and jewelry in the egg roll and nobody gets hurt."

"Today's dog in alley is tomorrow's moo goo gai pan."

"Patron who mocks waiter's accent will unwittingly consume chef's bodily fluids."

"Man who look to stale cookie for advice probably make good busboy. Ask
waitress for application."

"Creative Chinese chef without utensils can still find ways to stir soup."

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             TODAY'S RECIPE
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This classic Italian dish 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

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 pepper to taste
1 cup (250 ml) uncooked Arborio or other short-grain rice
3 cups (750 ml) boiling chicken stock
1/8 tsp (0.5 ml) ground saffron (optional)
Freshly grated Parmesan or Romano cheese for garnish

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 stock, 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. If the rice is too dry, add a
little more stock. 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 Tue Sep 2 18:55:29 2008