Hello friends, It has been a while since I last posted and after a day in the garden enjoying the sunshine, I have been collecting the goodies that Autumn has provided. This includes a great crop of Jerusalem Artichokes and chillies. I feel inspired to cook using what I have found beneath the earth and… Continue reading Jerusalem Artichokes & Chillies From My Garden
Risotto Milanese accompanies Ossobuco beautifully. I am pairing these two dishes together as they are a match made in heaven. Some delicious comfort food during the week or weekend can be pleasurable. Home cooked, hearty food to warm the soul inside and out.
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes + 2 minutes resting time
Serves: 4 people
- Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat. Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.
- Heat the oil in a pan, add the onion and saute until the onion has softened.
- Add the rice and cook for a few minutes stirring.
- Add the wine into the rice.
- Gradually start adding the stock and continue stirring until the stock evaporates into the rice. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente. The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
- Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto. Allow to stand for a few minutes and you are ready to serve.
To cook a good risotto, you must always stir the rice throughout the whole cooking process. The stock must be hot or simmering whilst being added to the rice. You do not want the rice to stick to the bottom of the pan and burn. The temperature must be on medium to high for the risotto to bubble away in the pot with the stock. The final result is a creamy consistency and the rice a little al dente.
I cannot help but gravitate to cooking hearty and soul warming food especially when the weekend is upon us. This gorgeous dish is from the Lombardy region of Italy and you can use veal shins or the traditional beef shins. The recipe that I am sharing, I will be using the traditional cut of beef. I have used both cuts of meat in the past and they both work very well. However, the beef has more meat around the bone as opposed to the veal.
4 beef shins (with marrow bone)
1 onion (sliced)
1 clove garlic (chopped)
60 grams butter (unsalted)
3 tablespoons olive oil
1 glass dry white wine
1 cup vegetable stock
salt & freshly ground black pepper
1 carrot (diced)
2 sticks of celery (diced)
handful of parsley (chopped)
strip of lemon peel
flour (for dusting the meat)
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Serves: 4 people
- Lightly flour the four pieces of meat and place aside.
- In a pan large enough heat half the butter and oil.
- Add the meat to the pan and brown on both sides.
- Remove from the pan and place aside.
- Add the onion, saute for a few minutes, then add the garlic, carrot, celery and continue to cook for a further few minutes.
- When the onion, garlic, carrot and celery has softened and browned a little return the meat to the pan and add the white wine.
- Reduce the heat and allow to simmer gently.
- When the wine has evaporated, season with salt and pepper, continue to cook gently, adding a little stock at a time to the pan.
- Ensure that the meat does not stick to the pan.
- Add the chopped parsley and lemon peel halfway through the cooking process.
- Continue to cook gently until the meat is tender. Mix the remaining butter into the sauce and remove the lid towards the end of cooking to thicken.
- Before serving remove the lemon rind.
This dish goes very well with Risotto Milanese (saffron risotto) and gremolada, a mixture of chopped lemon rind, garlic and parsley.
Dear All, Wishing you a happy and fun filled Easter. May your celebrations be full of laughter, joy, happiness, love and delicious food. I am looking forward to a break, some cooking and being surrounded by my family and friends. A Sticky Pear & Fig Cake to tantalise and tease your sweet tooth. Cheers to good health, happiness… Continue reading Happy Easter
For my 100th recipe post I would like to share with you a simple pickled Artichoke recipe. If you have never eaten or cooked this vegetable do not be alarmed by it’s exotic appearance. It can be prepared in a number of different ways, on this occasion I will simply pickle and preserve them. Artichokes were… Continue reading Pickled Artichoke Hearts (Carciofo)
For my end of the month post, I would like to share some exciting news, recently a photo was taken of me for a photographic competition held in Australia. The title of the competition is “Shoot the Chef”. The image was taken by my husband Pietro, who is a passionate photographer. You are all more than welcome to… Continue reading A Little More Flour
There will be a number of vegan guests at my daughter’s birthday party. An idea came to mind that the central element of the vegan dish would revolve around potato. The only time consuming part of making these little bite size morsels is cooking the potatoes and refrigerating them overnight. The result will be delicious… Continue reading Potato Bites (Easy to Prepare Party Food)
This is a wonderful classic Sicilian dish. I shared this recipe a while ago and as I mentioned briefly in the post it’s a favourite in our family. It is always served on special occasions and festivities. For those who enjoy vegetarian food and eggplant dishes you cannot go past this dish. I had visitors… Continue reading Eggplant Parmigiana
Autumn has well and truly arrived here in Melbourne and the evenings are becoming cooler. It is time to start thinking and preparing more soulful and comforting food. Today is Friday and it is the end of the working week. My family gathers together and we always enjoy a home cooked dinner with some lovely… Continue reading A Slow Roasted Shoulder of Pork
Wishing you all a Happy Easter. It is a time for celebration in many different parts of the world with wonderful dishes and gatherings. In some countries it is Spring and here in my city, Melbourne, Autumn has arrived. May your celebrations be full of happiness, good health, laughter and good cheer. Easter for my… Continue reading Hazelnut Biscuits