Risotto alla Milanese, perfect for Valentine’s day. The magical day of the year where we can show that special person in our life how much we love them.
The legend of St Valentine is full of mystery. There are so many version of the legend. The story I was told as a young girl was of a young priest that served under Emperor Claudius II. The Emperor decided that single men made better soldiers that those married and with families and therefore he forbid all young men to get married.
A young priest named Valentine being appalled by this order, took it upon himself to defy Claudius and continued to performed marriages for young lovers in secrets. When his actions were discovered, Claudius ordered Valentines to be sentenced to death. A very sad story, yet so romantic to keep lovers together under all circumstances.
I am sure we all can remember our first love. The first time someone we liked looked at us, said hello to us, the first time they held our hand, your first kiss… I do remember all of that and, I also remember the first present I was ever given by a boy. It was actually a necklace with the charm of St Valentines. I still have it. I still remember how and when it was given to me. The memory will always be in my heart. What can I say I love romance…
I had a very special dinner prepared for my family tonight. Tomorrow is a crazy day with school celebrations and running all over the place and out to dinner.
So start setting the mood by dimming the light, turn on all the candles on the table and around you. Put on some soft music and enjoy your special evening, even with your children’s. To all have a wonderful and magical night.
Risotto alla Milanese - An Italian specialty
- 40 mins total
- 5 mins prep
- 35 mins cook
- serves 4
2 1/2 tablespoons unsalted butter
1 finely sliced and diced shallots
2 cups Arborio rice
less than 1/8 teaspoon saffron
4 to 5 cups sodium free chicken stock
2 tablespoons frated parmesan cheese
1 tablespoon unsalted butter
In a risotto pan, or a wide mouth pan, over medium heat melt the butter and add the shallots. Cook until the shallots are translucent. Add the Saffron and a little of the chicken broth. You will see the butter and the shallot turn light yellow/orange. Add the rice and some of the both. Stir constantly and add broth as soon as the rice start to dry.
Continue stirring and adding stock until the rice is ready, 35-40 minutes. Remove from heat and add parmesan cheese and the butter, mix well.
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