Risotto Milanese
As it’s name suggests, this preparation is from Milan in the Lombardy region of Italy. It pairs especially well with Ossobuco, another specialty of the region
Serves 4
2 tablespoons olive oil
6 tablespoons butter
1 medium onion chopped fine
1 teaspoon saffron threads
2 cups arborio rice
1/2 cup white wine
4 cups beef broth
1/2 cup freshly grated Parmagiano-Reggiano cheese
1. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
Paella Valenciana
6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered
sea salt
freshly ground black pepper
plain flour, for dusting
olive oil
100 g iberico chorizo, sliced
6 slices higher-welfare pancetta or streaky bacon
1 onion, finely chopped
4 cloves garlic, finely chopped
2 litres organic chicken stock, hot
2 large pinches saffron
1 heaped teaspoon smoked paprika
500 g paella rice
1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
2 handfuls fresh or frozen peas
10 king prawns, from sustainable sources, ask your fishmonger
500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional
2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional
St. Lucia Buns
3/4 cup milk (175 ml)
1/2 teaspoon saffron threads
1 teaspoon plus 1/4 cup (50 g) white, granulated sugar
One 1/4-ounce packet active dry yeast (
1/2 to 4 cups (490 g to 570 g) all purpose flour
1/2 teaspoon kosher salt
The seeds from 3 cardamom pods, ground (optional)
1/4 cup (1/2 stick, 4 Tbsp, 56 g) unsalted butter, softened
1/4 cup of sour cream (or quark if available)
2 large eggs
Raisins
1 egg, beaten
1 In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool.