Saffron Risotto
烩饭。即使这个名字也听起来很浪漫和美味。留给意大利人，让一碗米饭诱人。令人惊讶的是，它的味道比听起来更好。它富含奶油（不使用任何奶油），并且只使用几种成分，而且味道浓郁。而且不到半小时。这是一种淘汰赛菜，您只需稍作激动和一点时间就可以解决。三十多年前，我和我的丈夫决定在我们成立10周年纪念日举行一个承诺仪式（这是在婚姻平等之前的日子）。经过朋友的漫长而美好的一天之后，我们回到了布鲁克林小公寓（八个人在我们的地板上睡觉），我为所有人做了意大利调味饭。直到今天，人们都不相信我在这样的一天结束时做了如此“困难”的菜。但是我必须让你秘密：意大利调味饭一点都不困难。 The only part of making this wonderful dish that could possibly be considered even remotely difficult is the stirring. And the stirring is simply time-consuming, nothing else.Risotto Milanese is as classic as it gets. I’m generally leery of updating classic recipes. But in this case, my update makes it a lot easier to make this beautiful dish. One of the classic ingredients in this risotto is bone marrow ... not generally something most people have in their larder. But Snake River Farms, one of America’s great meat purveyors, solves that problem. They package and sell dry-aged beef fat, called Chef’s Gold. The flavor is rich and complex, and you can store it in your freezer. And it whips into the risotto just like the butter most recipes call for at the end of cooking. It’s an excellent stand-in for marrow in this dish.I love basic risotto, though I often add some herbs. When we’re in the mood for something else, I may add sautéed mushrooms, or diced chicken breast that I essentially poach in the rice. But truthfully, this Saffron Risotto is the sine qua non. This decadent amalgam of saffron, stock, Parmigiano, and rice is as comforting as it gets. It’s the perfect dish for celebrating important milestones—no matter how tired you are!
