Risotto Milanese

When I think about a romantic meal, risotto always pops into mind. With Valentine's Day just around the corner, this would be a perfect meal to serve to your special someone.

Risotto Milanese is the first meal I made for my hubby when we started dating 8 years ago. If you are looking for a great way to your man's heart and stomach, THIS RECIPE IS THE ONE!. I love making this meal beacuse it is pretty simple, especially once all the prep is complete. One pan, a handful of ingredients, HUGE flavour and time to drink some vino while romancing your date. If you are thinking about heading out to an overcrowded restaurant that rushes you through dinner, think about staying in and feeding your special someone at your own pace. Have a great love day!

Beef Stock

1 large onion
1 red pepper
3 cloves garlic
2 carrots
fennel stems
parsley stems and leaves
2 beef bones
2 beef shanks
2 celery stems
2 tbsp. peppercorns
2 tbsp. sea salt
2 bay leaves
approx 6 litres of water

The stock recipe above is a guidline. The ingredients may vary based on the items I have on hand. I always save mushroom stems, herb stems, and vegetable peels in ziplock bags that I keep in the freezer to avoid waste. When I make chicken, beef or fish stock I use my baggies of veggie scraps to add great depth of flavour to my stocks. This is a great trick to aviod waste and stretch the grocery budget a little further. If you do not want to make your own beef stock just purchase low sodium beef stock from your grocery store.  If you purchase your stock and omit the creamy bone marrow from the recipe, add mascarpone at the end to give the dish a silky finish. I recommend using a couple of tablespoons in place of the marrow. (Do not mix the mascarpone with the butter, only add this ingredient at the end.) See below recipe for instructions:

1. Place all your veggies, beef bones, shank and spices in a large stock pot or pressure cooker.
2. Cover all the ingredients with water.
3. Bring the stock to a boil. Turn the temperature down and slow simmer for a few hours if you are using a regular pot.
If you are using a large pressure cooker, bring the ingredients to a boil before sealing the lid
shut. Cook for 25-30 minutes.
4. Strain stock through a seive into another pot.
5. Pick out the chunks of beef and shred. Set aside to cool and refrigerate until needed.
6. Remove the beef bones and using a butter knife scrape out the creamy marrow from the beef bones into a bowl. Set marrow aside and discard the veggies and spices.

Ingredients for Risotto
Serves 6-8

2 cups Aborio Rice
1.5 litres of beef stock- must be hot when adding to the risotto.
1 cup marsala wine
6 Tbsp. unsalted butter
3/4 cup parmigiano
5oz bone marrow
1 tsp saffron threads
1 small onion
1/2 small fennel bulb
salt and pepper to taste

1. In a food processor pulse together the butter and bone marrow. If you are not using bone marrow you do not have to pulse the butter. Set the creamy mixture aside until needed.
2. Dice the onion and fennel. Heat a large deep pan and melt half of the butter marrow mixture on medium high heat.
3. Add the onions and fennel to the pan and cook until translucent. About 3-4 minutes.
4. Add the the aborio rice to the pan and toast for 3 minutes.
5. Add the marsala wine to the pan and cook until the alcohol is evaporated.
6. Stir in the saffron.
7. Add two cups of stock, and gently stir to make sure the rice is not sticking to the bottom of the pan.
8. Continue adding 2 cups of beef stock at a time making sure to only add more liquid once the last batch is absorbed. Gently stir after each addition. Place the cheese rind in to the pan. This will add amazing flavour to the dish.
9. Once you add the last two cups of liquid, stay with the pan to be ready to add the parmigiano cheese and the other half of the bone marrow butter.
Make sure to turn the heat off when the pan has approximately 3/4 cup of liquid left. That is when you want to add the parmigiano and butter mixture. If you are not using bone marrow in this recipe, this is when you would add your mascarpone with the butter and parmigiano.
10. Cover and let rest off the heat for 5 minutes.
11. During the resting time, heat the shredded beef in a little of beef stock to keep it from drying out.
12. Plate the rice and add some beef on top along with desired garnish.

Enjoy!

A