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Risotto Milanese Style

4/18/2023

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Makes 6 entrée servings
 
Makes 6 entrée servings
 
7 cups beef or chicken broth
3 Tbs butter
2 Tbs olive oil
2 Tbs pancetta (or thick cut bacon) diced
2 Tbs onion, chopped very fine
2 cups Arborio or other imported Italian risotto rice
1/3 tsp powdered saffron or ½ tsp chopped saffron strands dissolved in 1-cup of the hot broth or water.
Black Pepper, freshly ground.
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus additional cheese at the table.
Salt, to taste
  1. Bring the broth to a simmer on a burner near where you’ll be cooking the risotto. 
  2. Put the diced pancetta, 1Tbs of butter, olive oil, and the chopped onion in a Dutch oven or soup pot over medium high heat.  Cook and stir the until the onion becomes translucent.   
  3. Add the rice to the pot. Stir to coat the grains well with the butter and oil. 
  4. Add 2 ladles of simmering broth. The broth should just cover the rice and should be bubbling. Stir constantly, whipping the sides and bottom of the pot clean as you stir, until all the liquid is gone. When there is no more liquid in the pot, add another 1-2 ladles of broth, continuing always to stir as above. 
  5. When the rice has cooked for 15 minutes, add half of the dissolved saffron.  Continue to stir, and when there is no more liquid in the pot, add the remaining saffron. 
  6. Finish cooking the rice while stirring, until it is tender, but firm to the bite, and there is no more liquid in the pot.  
  7. Off the heat, add a few grindings of pepper, the remaining butter, all the grated Parmesan, and stir thoroughly until the cheese melts and clings to the rice.  Taste and correct for salt.  Serve immediately with additional grated cheese on the side.
Additions:
Gently fold in a variety of roasted, diced vegetables-butternut squash, zucchini, mushrooms (sliced).
Seafood: roasted shrimp, sauteed scallops.

​

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Zabaglione-Italian Dessert Custard

4/17/2023

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Zabaglione is an Italian custard sauce that can be served cold or warm, either spooned into glasses on its own, or under sliced fruit, or with plain cakes.
 
 Serves 4-6
 
8 egg yolks 
½ cup sugar 
 1 cup Sweet Marsala wine (dry Marsala or Prosecco can be substituted)
 Double boiler

  1. Prepare the sauce using a double boiler or saucepan with a medium sized metal mixing bowl placed on top. Fill the base with ½ inch water and place over medium heat. 
  2. Put the egg yolk and sugar into the top bowl of the double boiler or metal mixing bowl (off the heat).
  3. Using a large whisk, whip the egg yolks and sugar for about 3 minutes until the sugar mixture is pale yellow and creamy. 
  4. Pour in the Marsala wine and whisk until the sugar is dissolved.  
  5. Heat the mixture over barely simmer water. As you whisk vigorously, the mixture will begin to foam, then swell to triple in volume into a soft mass. Zabaglione is ready when it is light and fluffy and clings to a spoon like loose pudding, about 8 minutes. Remove from the heat and serve warm or chilled alone, with berries, or biscotti. 
 
Notes:
 
The egg yolk mixture increases considerably in volume as you beat it. If your double boiler is not very large, use a large bowl over a pot of water. 

Zabaglione is a base for many desserts. 
Stracciatella Semifreddo 
Coat a 9-inch loaf pan with cooking spray and line with plastic wrap. Sprinkle bottom of pan with 1/3 cup toasted sliced almonds. Fold cooled Marsala zabaglione with 3 cups whipped heavy cream and 1/2 cup chocolate shavings. Scrape into loaf pan, cover, and freeze until firm, at least 3 hours. To serve, scoop into an ice cream bowl or invert onto a plate and slice. Serve with sliced berries.


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