Risotto Milanese

Changes: No saffron, added equal measure of mushrooms as onions.

Risotto Milanese

2 1/2 quarts Chicken Stock 4oz (120g) Whole Butter 5oz (150g) Onions 1lb 8oz (700g) Arborio Rice 8 fl oz (250mL) Dry White Wine 1/2 tsp (2ml) Saffron Threads 4oz (120g) Parmesan, grated From: On Cooking, Third Edition

-Bring Chicken stock to a simmer. -Heat three ounces (90g) of the butter in a large, heavy saucepan. Add the onions and saute until translucent -Add the rice to the onions and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until it is completely absorbed -Add the saffron. Add the simmering stock, 4 fluid ounces (120mL) at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 oz portion. -After approximately 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from heat and stir in the remaining 1oz of butter and the grated cheese. Serve immediately.

Pizza Sauce: Slats

Pizza Sauce (Slats)

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Yields: 24 ounces

Prep Time:

Cook Time:

Original Recipe Source : By the seat of his pants.

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Suggested Hardware:

Sauce Pan Spoon

Knife Cutting Board

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Ingredients

1 Medium Onion, Minced 2 Tablespoons Minced Garlic Robust Red Wine (4 ounces) 15 ounce can Tomato Sauce 6 ounces of tomato paste About a tablespoon of sugar

Tablespoon Olive Oil Equal Portions, Parsley, Oregano, Basil ½ Teaspoon Crushed Red Pepper Salt to taste

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1. Onion, Garlic, Parsley, Oregano, Basil, Red Pepper: Sauteed in the Olive Oil until browned, and the pan is getting some browning.
2. Deglaze with 4 ounces of tart red wine
3. Allow to cook down for about three minutes.
4. Add Tomato Sauce, then stir in Tomato Paste
5. Add Sugar, less if wine is sweeter.
6. Salt to taste, adjust seasonings to taste
7. Simmer until dough is ready, ready to top pizza.

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Special Notes

• Merlot, Cabernet have worked well. Fetzer Merlot made a great flavor profile. Cheap Carlos Rossi Burgundy worked as well.

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