Italy Nation of artists,saints, sailors and cooks.

 

Italy

Nation of artists,saints, sailors and cooks.

 

Artist, saints and sailors are 'the past'

but great Italian cooking is very much alive!

 

Cooking is a truly Italian art.

Recipes of a thousand flavour and colour, resulting from the combination

of creativity, curiosity and the richness of our land.

Each corner of Italy has a specific ingredient which makes every preparation...not ordinary

but extraordinary.

Italy is a blend of sea and sun

plains and fog

high mountain and pure air,

golden valleys and mysterious islands...

Italy is the spectrum of many worlds which intermingle and inteact with those passing through.

 

Italy is the story of wealthy merchants, of nobility,

of monks and priests and of ...great rural poverty.

 

All these Ingredients has  breathed life into Italian cooking.

Italian cooking is ment for those who believe in seasonal products...patient procedures

and the spiritual value of a hearthy service...

And here's my recipe for today to celebrate ...a Golden Day!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The recipe belongs to a tradition of Milan, Lombardy.

 

Risotto allo Zafferano

 

Ingredients

400gr of rice

1/2 onion, 1 fingertips of saffron gems, chicken broth required, 50 gr. of beef marrow, 50 gr. of butter

50 gr. of parmisan cheese, salt , parsley

 

In a pot cook  the finaly sliced onion with half of the butter and half of the bone marrow.

As soon as the onion is transparent

add the rice and stir so that it absorbs the flavour.Add some salt and cook by adding the chicken broth

a ladle at a time and stirring continously.

It will take you up to 10/15 minute.

Dissolve the saffron in a little chicken broth and add it to the rice, keep stiring a few more minutes, incorporate

a spoon of unsalted butter, add the rest of the marrow,remove from heat, now the rice is cooked firm...but smooth, 'all'onda'...we say.

Stir again in a generous helping of Parmisan cheese and one more spoon of butter.

Cover the pot, allow it to rest a few minutes before serving.

 

Transfer your Risotto on 4 wide black individual plates and sprinkle with chopped parsley...

amuse your companion

by openin a nice bottle of freshly mineral ,Pinot Bianco 2008 SIRMIAN Nals Margreid ,oaky but attractive .

 

Enjoy risotto

meditate the wine...

celebrate february..and the chill fading away!