ITALY

milanese risotto

ooey gooey comfort food. risotto is not difficult and it's fairly quick (i can usually have this done start to finish in half an hour), but it doesn't lend itself to multitasking. you really need to be standing by the stove, stirring frequently. add the liquid cup-by-cup, and don't add more until the previous cup has just about been absorbed. once upon a time i had a recipe for this, but that was a long time ago, so all measurements are extremely approximate..

makes about 4 servings

- about 1 cup arborio or carnaroli rice (don't substitute: other kinds of rice don't have the right texture)
- 1 onion, very finely chopped (last time i made this i was lazy and threw in some toasted onion flakes from victorian epicure instead. it was just as good)
- pinch saffron (you can leave this out, but it gives it a really nice golden colour as well as adding to the taste)
- about 1 carton liquid chicken stock (you can use powdered chicken stock with boiling water in a pinch)
- about 1 cup dry white wine (if you don't have any wine, throw in a tablespoon or so of white wine vinegar. it will help to cut through some of the starchiness)
- about 8 sundried tomatoes, cut into thin strips (if you use the dried ones, soak them first in boiling water)
- 3 or 4 slices of prosciutto, cut into thin strips
- 1/2 cup to 1 cup frozen peas, defrosted in microwave
- parmesan, pecorino or romano cheese to serve

cook the onion with some olive oil in a fair-sized pan, until very soft (trust me, you do not want crunchy onion in your risotto)

soak the saffron in a little hot water for a couple of minutes and then add to the pan.

add the rice and stir so that it becomes coated in the oil.

add the stock and wine one cup at a time.

about halfway through add the sundried tomato strips (halfway through = after one or two cups of liquid have been absorbed)

when the rice is tender, which you can figure out by testing it, take the pan off the heat.

add the prosciutto and peas, grate over the cheese, and serve.