Veal osso buco with saffron risotto

Osso buco is one of my favourite Italian dishes. It simply melts in your mouth but you have to be patient and slow cook it for hours. This one is veal which I believe is better than beef. It was slowed cooked for about 3 hours or so on a stove top with homemade passata and chicken stock. The saffron risotto compliments this dish nicely, it’s expensive but well worth it.IMG_5304

Mixed mushroom risotto

I love cooking risotto because there are so many variations. This mix includes button, swiss and porcini mushrooms. Take your time with risotto, the slower it simmers, the better it tastes. Place your dried porcini mushrooms in boiling water to bring them back to life and use the liquid to cook the risotto along with your stock. Be careful with how much porcini liquid you use as it be quite over powering.

risotto

Drizzle with olive oil and garnish with fresh parsley to serve.

Squid ink risotto

In 2007 I was in Genoa and tasted squid ink spaghetti for the first time on a strong recommendation from my local hosts. Ever since I have always been curious about it, ordering it at every possibility. People think the ink will make the risotto super-fishy but that is not the case. Visually, this is special as no other dish is completely black and there is something mysterious about eating risotto with ink.
IMG_2818

Like all Italian dishes, minimal ingredients, an onion, garlic, chilli (optional) and squid. We substituted fish stock for chicken stock and cooked the squid separately with a splash of lemon, adding it to the risotto with about 5 minutes before it was ready. Serve immediately and garnish with fresh parsley.

Mushroom & gorgonzola risotto

The best risotto usually only has two key ingredients. Italian cooking is always simple and that’s why I love cooking it so much. This was my first time adding gorgonzola and it compliments the mushrooms nicely. The risotto also has a splash of thickened cream, another first ingredient for me. Topped with parsley and added parmesan if you like your risotto extra cheesy!

risotto

Pumpkin & asparagus risotto

This is my favourite risotto dish. The key to risotto is not olive oil but butter. I use a mix of both as too much butter will over power the pumpkin and asparagus. Be patient with risotto. Let it cook slowly, simmering away, as you enjoy a glass of wine. Another secret ingredient is adding a splash of balsamic vinegar. This dish has everything.. risotto, fresh vegetables, parmesan cheese, olive oil, butter and wine… Italian cooking doesn’t get better!

Image