Ingredients:
400 g (14 ounces) arborio rice
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, finely chopped
salt, pepper
1 l (2 pints) stock
100 ml (3 fl oz) white wine
70 g 2,5 ounces butter
85-100 g (3-3,5 oz)) grated parmesan cheese

Preparation:

1. Heat the olive oil in a pot, add onion, garlic and celery and slowly fry for about 3 minutes.
2. Add the rice, salt and pepper. Fry for 1 minute. Add wine and keep stirring.
3. When the wine has evaporated add 1 cup of the hot stock.
4. Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente.
5. Remove from the heat and fold in the butter and parmesan cheese. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.

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Ingredients:
400 g (14 ounces) arborio rice
good pinch of saffron strands
1 tablespoon olive oil
2 medium onions, chopped
2 cloves garlic, chopped
1/2 head celery, finely chopped
1 big fennel bulb
2 red chillies, chopped
salt, pepper
1 l (2 pints) fish stock
100 ml (3 fl oz) white wine
70 g 2,5 ounces butter
400 g (14 oz) seafood (fish, shrimp, clams)
6 anchovie fillets

Preparation:

1. Soak the saffron strands in the boiling stock for at least 30 minutes.
2. Heat the olive oil in a pot, add onion, garlic, celery, fennel and chillie and slowly fry for about 3 minutes.
3. Add anchovies, rice, salt and pepper. Fry for 1 minute. Add seafood.
4. Add wine and keep stirring. When the wine has evaporated add 1 cup of the hot stock. Turn down the heat. Keep adding cups of stock, stirring and allowing liquid to be absorbed before adding the next. Carry on adding stock until the rice is al dente.
5. Remove from the heat and fold in the butter. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes.

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Ingredients:
400 g (1 lb) Arborio rice
50 g (1.7 oz) veal bone marrow
70 g (2.5 oz) butter
50 g (1.7 oz) grated parmesan cheese
one sachet saffron, steeped in 3 Tbs warm water
1 small onion
1dl (1/2 cup) white wine
boiling veal or beef broth
salt, pepper

Preparation:

1. In a large pot melt 1/2 butter and cook the onion and bone marrow together over medium heat until the onion is translucent.
2. Add rice and white wine. Cook for a couple of minutes.
3. Reduce heat to low and add enough stock to just cover the rice. Keep adding warm stock as needed to maintain covering. Continue this process for about 20 minutes, until rice is tender.
4. A few minutes before the rice is done, add the diluted saffron and stir.
5. Add the remaining butter and the parmesan cheese and stir. Cover and leave the risotto for 5 minutes before serving. Your Risotto Milanese should be creamy.

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Ingredients:
1 kg (2 lb) squid or calamari
2-3 large onions, chopped
3 garlic cloves, minced
parsley, chopped
400 g (0.9 lb) rice
olive oil
salt, pepper

Preparation:

1. Clean the squid or calamari (reserve ink sac). Cut them into stripes.

 

2. Saute onion in the oil until translucent. Add the squid or calamari and cook for 15 minutes. Add garlic, parsley, salt, pepper and enough water to cover calamari and cook until squid or calamari are soft.

 

3. Add the rice, the ink from the ink sac and continue cooking, stirring occasionally. If necessary, add more hot water.

 

4. Remove from heat when done and let stand for 10 minutes before serving.

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