Tag Archive | food

Thai mild yellow curry in a Pineapple Boat

Although fresh Pineapples are available here more or less all year round, I tend to make use of this delicious fruit mainly freshly cut and eaten either after a meal or as a little snack, but not so much in cooking, which is a shame really.

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So when on my recent trip to Bangkok I visited the well-known AMARI Atrium Hotel on Petchburi Road I got engrossed in a serious discussion with their excellent Executive Sous Chef Chumnong Kehathong about the versatility of pineapples in cooking in general and in Thai cooking in particular.

Since I could not make up my mind that day what to have for my lunch he suggested making this delicious dish here not only for me to try but also for all of you who do read my Blog and might like to prepare this in your own kitchen.

It is so easy and quick to prepare and very versatile. On that day he made it with tender chicken breast pieces. But since I am home again I already had it prepared with wonderful big fat fresh prawns, since Jo does not eat anything which flies.

Also thinly sliced pork goes very well with this preparation – so in fact it is entirely up to you and your taste buds on that day what you actually use. I like the fact that I have those various options and needless to say, I do like all three of them very much.

I did not have any rice or roti with this dish, but this of course is always an option, in which case, I think, the “pineapple boat” can be shared between two people.

So Chef Chumnong greets you all with a smile and “Sawasdee krap” and hopes, like I do, that you enjoy his dish.

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Thai mild yellow Curry

300 gram chicken breast

3 Tbsp yellow curry paste

3 cups of creamy coconut milk

1 cup of chicken stock

30 gram Onion

30 gram Potatoe (boiled and cubed)

30 gram of pineapple

1 piece of red chilly

½ Tbsp palm sugar

1 Tbsp fish sauce

1 cup vegetable oil

Preparation:

Cut chicken breast into nice even strips or small cubes.

Take wok, heat on low heat and add oil with curry paste and mix well.

Then add chicken and cook, stirring all the time, until 80% cooked.

Now add coconut milk, chicken stock, onion, potato, pineapple, chilly, palm sugar and fish sauce and bring to boil and cook until chicken is finally cooked.

Now either serve with rice (it’s up to you and your individual taste buds which rice you prefer) or in a “boat”.

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For this cut off carefully lengthwise a slice of the pineapple and scoop out the flesh without damaging the outer shell, and use as stated in recipe. When everything is cooked, re-fill the “boat” and serve with ‘arjat’ which is very thinly sliced cucumber and shallots mixed with some pineapple juice and a little white vinegar (as per your taste). Delicious! 

Carina

(Photos: Manningtree Archive)

Arrosto di maiale al Latte

–   Pork loin braised in milk –

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This dish is also known as “Arista al latte” in Tuscany and quite a favourite in our house for a long time.

The best ‘Arrosto’ I have eaten so far is in one of our Italian friend’s restaurant in, of all places, Rapperswill, just outside Zürich in Switzerland.

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Piero, who originates from just across the border to Italy owns one of the most wonderful Italian Restaurants “La Scala” right at the shores of Lake Zürich. From his first floor Restaurant and his large terrace the view of the lake and the mountains beyond is quite spectacular in summer as well as in winter.

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No ‘nouvelle cuisine’ here but true Italian cucina at its best. People drive for many kilometers to spend some time at ‘La Scala and many, like us who do know better, hardly ever bother with the written menu – we eat happily what Piero or his wonderful crew recommend.

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And if we are  lucky, after most guests have left, Piero brings out his beloved guitars (one of which was part of our hand luggage all the way from India) and we all enter into the most joyous sing-song, loudly, happily and frequently off-key, but what does it matter. Dolce far niente!

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For: 4 (with a very lean appetite)

1.5 – 2 kg boned pork loin, skin removed

4 Tbsp Olive oil

3 Tbsp butter

5 fat cloves of garlic, peeled and cut in half

Some fresh sage or ½ tsp of dried sage or rosemary

6 strips of lemon peel

1 cinnamon stick

3 fresh bay leaves

1 l full fat milk, hot

Sea salt & black pepper

String (to hold your meat together)

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Method:

Trim the pork of excess fat and make random slits into the meat and stuff the garlic and the lemon peels in each and rub all over with salt, pepper and sage.

Now string your piece of meat so that it does not fall apart during the slow cooking process.

Place a large, heavy saucepan over medium heat and add the olive oil.

Wait for the oil to be hot before adding the pork and seal the meat from all sides until golden brown. You neither want the oil to be smoking nor the meat to be dark in colour.

When done remove meat onto a plate and keep warm. Pour off any excess oil, add the cinnamon stick, bay leaves and the very hot (but not boiled) milk and bring to a gentle simmer, turning down the heat if needed. You can also do what I always do, throw a few more slices of lemon peel in for extra good measure, but just make sure you do not cut off the white flesh underneath, which is bitter.

Return meat to the pot, and cook slowly with the lid 1/3 off for an hour or so (just check your meat).

Stir gently occasionally and keep scraping the bottom of the pot in order to loosen the curds or they will burn.

Because of the interaction between lemon and milk you will get those wonderful golden coloured curds. Trust me, it’s going to be delicious – I have been cooking this dish now for over 20 years or so, and never were there any complaints or left-overs for that matter.

By the time the pork is done, you should have most of the liquid reduced into a wonderful caramelised sauce.

Remove the meat and let it rest on a warm plate for 10 minutes before removing the string. Discard the bay leaves and cinnamon stick.

Slice your pork into slices and once on your pre-heated serving plate drizzle some of the sauce and the curd over this. The rest can be served separately at the table.

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Ciao, Carina

(All photos: CS-Manningtreearchive)

GNOCCHI ALLA ROMANA

Or:  – Gnocchi the roman way

This week did not start well, in fact not well at all!

It is always said, that ‘bad things come in three’ and they most certainly did.

First, after 1 am at night our bedroom Airconditioner blew up with a bang – Compressor gone. The heat was unbearable – sleep? We had hardly any.

Next day, whilst waiting for the Repair crew to arrive and we were working in our study on our individual blogs, very tired, hot, and not in the best of mood, wondering why this room was not refreshingly cool – we discovered that the

Airconditioner here too was sickening with something; hot air came in instead of cold! Our hearts sunk – oh no! What else could go wrong?

So today, Thursday, when I was all geared up preparing my above recipe and some others which I wanted to prepare in advance, I discovered that I ran out of Gas in my kitchen. A quick call to the Gas Agency and I was given the ‘cheerful’ news that no delivery could be possible until the end of next week.

And so, since I had my share of ‘the bad three” I try to cheer up and plot on with the original task intended.

Thursday is Gnocchi day in Rome and the first time I have eaten these Gnocchi here was in a lovely little Trattoria in Trastevere a few years ago.

They were not even on that day’s menu but when I saw the Patrone having those as part of his lunch I became curious and asked for them. He was quite pleased and before long the most delicious Gnocchi arrived on my plate straight from the pan. But the funny thing is that they look more like little fried cakes then soft squishy Gnocchi.

Unfortunately, before I could ask for the recipe the Patrone had left and it was closing time. For a while I forgot all about this recipe until by chance I found it in one of the most enjoyable Italian food sites I have come across for a long time.

Memories di Angelina’ is owned by Frank Fariello, who in his own words is ‘a Lawyer by day and cook by night’. His blog is in memory of his beloved grandmother Angelina and the site is also very knowledgeable and educational. Go and log in so you too can read his wonderful memories and his more than delectable recipes.

With his kind permission I now pass on his recipe for Gnocchi alla Trastevere (as they are now called in our house – grazie tante, Francesco and I hope you don’t mind).

For: 4

Ingredients

1 l of milk, hot but not boiled

Dash of salt and a little butter

250 g Semolina (Rava)

And a generous helping of grated Parmesan cheese.

Method:

Heat milk with salt and butter and in a slow stream – in Italian they say ‘a poggia’ or ‘like rain’ – add Semolina into the simmering milk, stirring all the time.

Lower the heat and let the mixture cook until it has become quite stiff.

Mix in some grated parmesan cheese and spread the mixture out thinly, about ½ cm, on a lightly oiled or buttered baking sheet. A wet spatula is ideal for this operation. Allow the Semolina mixture to cool completely by keeping your baking sheet in the fridge for a while.

Take a glass or biscuit cutter and cut out disks of the mixture. Arrange those disks in a buttered baking or gratin dish, layering them in slightly overlapping rows like so many roof tiles.

Top with copious amounts of grated parmesan cheese and melted butter.

Bake the gnocchi in a hot oven (200 c, 400 F) for maybe 15 minutes or pass them under the grill until nicely browned on top. Let the sizzling gnocchi ‘settle’ for a few minutes and then serve them in their baking dish.

(Because of my gas problem I was not able to do those gnocchi inside my oven but had to do them in a frying pan. They should really look a bit lighter, more golden coloured, but I hope you forgive me, since I was determined to get this recipe out to you)

In our house we often just serve this with a nice bowl of very slightly wilted spinach, tossed for a couple of minutes in only some good olive oil and 2 cloves of garlic finely chopped, a pinch of sea salt and rounded off with a generous squeeze of fresh lemon juice.

Our Andrea making her promise “I will return!”

Ciao, Carina

Schiacciate con l’Uva

–     Grape Harvest Cake from Tuscany      –

For more than 8 years now, Jo and I have been visiting Florence once and even twice a year, but still we have not managed to be there during September for the Grape Harvest time. We always dream and talk about driving out into the Tuscan Country Side during that time and participate in the actual harvest, taking endless photographs, help everybody sampling the wine (!) of course and eat their delicious ‘Schiacciate con l’Uva’, which will mainly be eaten only during that time.

I know, Kerala is not exactly Tuscany, End of November is not September, wine….. oh forget wine for a moment, but at least our sweet little blue Grapes, which have now appeared slowly on all the fruit stalls all over the city, are very similar to the Tuscan grapes……small, sweet and full of seeds!

This cake (some refer to it also as ‘bread’) is actually very quick and easy to make. The only delay here in gobbling up your finished product is….. the seeds have to come out!! Don’t let it put you off from making this, after all it only took me around 30 minutes to deal with 1 kg of grapes.

When our friend Maria-Rosa in Florence heard of our dilemma she smiled and just said “ok, come for Coffee in two days”. So, two days later we went to “Mannelli” on the Ponte Vecchio to have Coffee with her and some friends and to our absolute delight she produced her home-made ‘Schiacciate con l’Uva’. And ever since I am making this little cake every year around this time – but I confess, it never lasted for very long.

Here now is her recipe for you to share with me.

You will need:

1 kg of the sweetest and juiciest blue grapes you can find, washed

200 g of white flour

1 large egg, very slightly beaten

½ sachet of baking powder

2-4 large sprigs of fresh rosemary (or 2 tsp of dried rosemary)

150 g walnuts, smashed into small pieces

110 ml extra virgin olive oil

150 g light brown sugar, reserve some for sprinkling over the top.

Method:

Preheat oven to 175 C

In a large bowl mix together flour, sugar, baking powder and the egg.

Heat up Olive Oil in separate pan on slow heat. Add Rosemary ‘needles’, stir for a few seconds only, until aroma tickles your nostrils. Ahhhh, inhale that delicious smell.

Add hot rosemary oil into the flour. Mix everything together. It is best to use your clean hands in order to work in the grapes and the nuts, popping some of the grapes between your fingers.

Line a baking dish with baking paper or butter the dish well and still using only your hands spread the mixture evenly.

Sprinkle some sugar over this mixture.

Now pop the cake into the pre-heated oven for 45 – 60 minutes (maximum).

Allow your cake to rest for at least 15 minutes before cutting.

Tips

Taking out all the seeds is worth the effort

When popping the grapes watch out – they do like jumping on your clothes, especially if you happen to wear ‘white’. (Jo just said while proof-reading “In your case, any dress will do!). Cheeky-so-and-so. 🙂

Experiment with the amount of rosemary ‘needles’ you want to use. Above measurements are the ones I use in my kitchen.

You can have a dollop of vanilla ice cream on the side, if you so wish.

This is not a very photogenic dish to produce, but I will be surprised if you would not want to make it again and again.

Ciao, Carina

H A P P Y D I W A L I 2012

To you, who celebrate Diwali, our very best wishes go out to you, our friends and readers, here in India and anywhere else in this world where you may be right now. Have a wonderful time celebrating your festival of lights (and sweets!).

We do not celebrate Diwali in our house, but I wanted to post something on this happy occasion. I also wanted a different kind of picture for my first Diwali on this blog – the usual ones are lots and lots of (candle) lights and lots of fireworks. So ‘sweets’ jumped to my mind. Now I do not really have a sweet tooth and maybe that is one of the reasons why I am lacking a certain talent in baking and/or making those sweets which are so very popular here.

Once I had made up my mind regarding the photographs, I jumped into the car and off I went to a great place not too far away from my house. A place well known to everybody here and which has supplied me with countless cakes of all different kinds over the 10 plus years I now live here. Cakes for Birthdays, Anniversaries, Christmas, and countless other reasons, like just simply saying ‘thank you’ to somebody for a job well-done or to cheer a friend up when she is down in the dumps – Kerala ladies (and men, for that matter) on the whole have a very sweet tooth. And even our daughters like to take back with them to their colleges a small parcel of assorted sweets, biscuits etc.

K.R. Bakes, whose motto is “Baked with Love” was established in 1969 in Coimbatore in our neighbouring state of Tamil Nadu by their Chairman, Mr. Balan. In Cochin alone, one can find 17 outlets, supplying the public with their delicious wares.

Mr. Anoop, the Regional Manager for the State of Kerala kindly let me put together a small assortment of their special Diwali sweets – there was so much to choose from, I did not know where to start (nor stop) really. So, Mr. Rajeevan, the Shop Manager, came to my rescue and gave me a helping hand.

The Bakery sells special Diwali presentation boxes in ½ kg and 1 kg boxes , but of course, many choose to put together their own assortment from the more than100 different delectable sweets on display. And for anyone with a true sweet tooth standing in front of the counters and looking at the wares, I can hear them mutter “….oh decisions, decisions, decisions!!!….”

 

 

 

Ciao, Carina

HAPPY BIRTHDAY TO YOU

Today is your Birthday. No longer a ‘teenager’ but all grown up.

Have a wonderful, happy and fulfilling life.

With all our love.

 

For our special day, I made your favourite Italian dish here, lol.

Andrea’s Spaghetti Alio e Olio

Boil Spaghetti in plenty of water until al dente.

Drain, but do not rinse, and keep aside.

Peel and chop finely as much garlic as you like, app. 1 big whole bulb

In a pan heat olive oil, add chopped garlic and on medium heat let them brown lightly.

When colour changes, add salt, red chilly flakes and some finely chopped parsley, let slowly cook for a couple of minutes more.

Now add your Spaghetti, switch off heat, and with 2 forks toss the pasta in your ‘sauce’ and serve straight away.

Remember, re. measurements it all depends really on how hungry you and your friends are. 1 lb of Spaghetti is normally good for 4 people. And with the rest add as much or as little as you like – after all, everybody has a different taste and a different need for spices.

One more thing, since this is a Roman dish, remember we were told by Chef in that beautiful Trattoria near our Hotel, NEVER to use any cheese for this dish.

Another little favourite of yours, Vanilla Icecream with Nutella, delicious!

In Memory of my German Opapa

Or: How to make a child eat spinach

When I was little, we lived in a small house on my Grandfathers land – their house was at the front of the property on street level and ours a little bit set back.

The huge (or so it seemed to me then) kitchen had a very large window from where one could see most of the garden. And as my mother told me, substantiated by bouts of memory flashes on my part, this window was a major attraction to me and at times the source of great frustration to her. Like most children I too welcomed just anything to distract my mind and gave me good enough reasons for not doing my school home-work.

And why? Opa (german for ‘grandfather’) kept a few cages of beautiful rabbits (Kaninchen), white, black and so very soft and cuddly. Their antics amused me far more than boring homework – who cannot understand this. Mutti did not, Opapa did, typical.

In the middle of the lawn stood this enormous walnut tree – its branches weight down with an abundance of nuts, year after year and a welcomed food paradise for those little red furry creatures – our beloved squirrels. (Where today can you see actually red ones – not in our garden in England nor in the beautiful parks of London).

The third major attraction (or should I write ‘distraction’?) for me was the Bee-Hives. Opapa even had a little outfit made for me specially, so that I could ‘help’ him with his bees, gathering honey etc. I was never ever scared then, but, today… I see bees and I run a mile!

The rest of the garden had flowers, shrubs, fruit-trees, potatoes, vegetable patches especially spinach (everybody said ‘the child needs to eat plenty of iron’), the lot.

But needless to say, again like most children, I did not particularly enjoy a plate of spinach, however it was prepared until the day my grandmother decided to mix finely crushed wall-nuts to the spinach. That apparently was the day which made me love, yes love, this vegetable for the rest of my life.

I had more or less forgotten about this until a few days ago, when I received a telephone call from my favourite ‘Ashis-Supermercato’ informing me of the arrival of my wall-nuts which I had especially ordered for some Christmas baking. And because I had just bought a bunch of “Pallak” (like spinach) I wanted to make use of those items.

I just went ahead from memory and made some modifications. I suggest you just go ahead and use your cooking experience and eye-measurements this time. I too sometimes just use “a bit of this and a bit of that”– I hope you will like it. But what do I call this? OK – why not…….

                            Opapa’s nutty sauce

A big handful of Spinach, well washed and hand-shredded

Some Olive Oil (depends how liquid you like your sauce)

3 Garlic cloves, peeled

A big handful of shelled walnut pieces

2 or more Tbsp of Lemon juice

A splash or more of Tabasco Sauce

A pinch of nutmeg

Salt to taste

Some grated Cheddar- or Romano cheese

Put everything into your Mixi and pulse the ingredients a few times. You want your Sauce nice and smooth in the end. If this appears too thick for your taste, just add a few drops of hot water at a time.

Of course in my Grandmother’s kitchen we did not have pasta then. But here in our home I tried various different pasta shapes and in the end I found the simple spaghetti best for our liking.

Guten Appetit, Carina

A Taste of Home from Long ago

Mutti’s version of “Chicken Paprikash

My mother and I both shared our love for chicken (and turkey), amongst other food. When a major health problem forced her to give up her beloved red meat, sausages etc. and was told by her ‘Medicine Men’ that she would only be allowed  a daily allowance of 3 oz of lean chicken (or turkey) with some steamed vegetables, she found it at first very hard to cope with this verdict. But, in the end, her better self accepted this and in no time she concocted up yummy chicken dishes for the family and friends, even so she had to prepare 2 different sets of chicken each time she did not eat alone.

One of my favourite was this ‘chicken paprikash’. I only hope, Mutti you will forgive me that I changed your original recipe around just a little bit, mainly to add a ‘zang’ to it all.

This is really a quick Hungarian-style dish and traditionally was served in her house with either spaetzle or her famous potato dumplings. But I think that broad ribbon pasta also goes very well with this.

For 4:

4 Tbsp unsalted butter

1 Tbsp. olive oil

¾ pound skinned chicken breasts, cut into small strips

1 medium green and 1 red capsicum, deseeded and cut also into strips

1 onion, chopped

1 ½ Tbsp of paprika (or mild chilly powder)

1 tsp caraway seeds, crushed

A few drops of Tabasco

Some chicken stock (depends how much gravy you like)

1 Tbsp of lemon juice (or more, optional)

Sour Cream or thick Curd

1 tsp of concentrate tomato paste (optional)

Salt and pepper, to taste

Melt butter with oil in a wok over medium heat. When the butter starts foaming add chicken and your 2 kinds of capsicum with the onion and sauté until chicken changes colour (in about 5 minutes or so).

Now add paprika and caraway seeds and sauté for an extra minute. Add chicken stock and lemon juice and boil very gently for another 5 minutes; keep stirring.

Add sour cream, tomato paste, salt and black pepper. Reduce the heat to the lowest for 3-4 minutes.

In the meantime cook and drain your pasta.

Serve ‘Chicken Paprikash’ immediately over your cooked pasta.

Guten Appetit!

 

“Best Indian Pizza” by the name of UTTAPAM

Here is another South Indian dish which is favoured by nearly everyone. The name is Uttapam or Oothappam (or even Indian Pizza, by some!)

What is it, you might as well ask. In simple terms it is like a thick pancake with the ingredients cooked in a batter.

Our top supermarkets now offer a small variety of quite excellent ready wet mixes, which our friends in the UK and in the USA were able to buy for some time.

I felt adventures this morning and decided to make the Uttapam for this post together, since in my 10 years of living here I never had the nerve of making them in my own kitchen, believing them to be very difficult to prepare. But how wrong I was!!

So, I happily prepared Uttapam. Since the wet-mix does not come with any instruction whatsoever, I did a trial run first and found out, that I had to make just some slight adjustments to the batter. So here now the measurements I used in the 3 different Uttapam’s you see in the pictures.

  1. 1.   Empty all the wet-mix into a bowl.
  2. 2.   Take a smaller bowl and measure out 5 Tbsp of the batter

 and 2 Tbsp of lukewarm water. Mix well.

  1. 3.   Heat  a smallish (frying) pan and pour this mixture into the pan; and like you do with an Italian Pizza, spread the various toppings immediately over the batter.
  2. 4.   Cook this on medium heat for app. 3-5 minutes and then cover with a large lid and continue cooking for another 2 minutes. Do not flip over.
  3. 5.   Your Uttapam should be ready, serve and eat whilst still warm.

 So today I give you 3 different ‘recipes’ for your Uttapam – but, remember, the sky is the limit, experiment with all kind of delicious toppings until you find the ones which will become your household favourites.

The first choice:

In a bowl mix some minced ginger

1 small onion, chopped (you want  the crunch on the Uttapam)

1 Tbsp Curry Leaves (cut small) or coriander leaves

2 green chillies, cut slanted

Salt, to taste

 

The second one is the all-round favourite:

1 small onion, chopped

½ green capsicum (or yellow or red)

Some button mushrooms, wiped with a dry paper towel and sliced

1 tomato, peeled, deseeded and sliced

1 boiled, peeled and sliced beetroot

2 green chillies, cut slanted

Salt, to taste

The third is one of the signature Uttapam of a company just off MG Road, where they sell these, and other most delicious Dosa’s etc., to cinema goers on their way home at night.

Make Uttapam exactly like the first one but carefully open an egg and set it on top of the batter. Unfortunately most eggs here have a very thin shell – we ‘wasted’ a few eggs in order to get a beautiful yolk, but had to conceit defeat in the end.

Uttapam’s is often eaten with sambar or chutney – but we prefer them just like they come out of the pan.

Enjoy

Ciao, Carina

RISOTTO al RUGGERI

–          Risotto with Gorgonzola al Ruggeri

When I looked through my recipe cards in my collection from around the world, I found one, and had feared to have lost the original recipe long time ago,  which brought back floods of very fond memories.

During our last stay in Milano a couple of years ago, Jo and I had lunch at my most favourite restaurant in that city – BICE – on Via Borgospesso 12.

Beatrice Ruggeri, simply known to everybody as ‘Bice’ was the founder of this famous Restaurant and her two sons, Remo and Roberto carried on with her vision all over the globe.

I had been to BICE’s Milano many times in my past life and was keen to go back to this place and take some photographs. But unfortunately, we had been out on a serious shopping expedition that day and therefore my camera was left behind back in our hotel.

Entering the Restaurant again after so many years was for me like stepping back in time and I was suddenly reminded of the saying “… good things seldom change …” OK, the staff had obviously changed, Signor Roberto, whom I have met at BICE Milano many times, is now settled in America, the décor – not really, the food – hardly and the clientele? What can I say – it was Fashion Week in Milan and therefore (‘like in the olden days’) it was a bit difficult not to trip over the many gorgeous looking models endless legs!!!

There are now 2 BICE Restaurants in nearby Dubai and hopefully soon we here in India will have one too.

The recipe for one of their signature dishes was given to me oh so long ago by Signor Roberto Ruggeri himself and with his permission I pass this on to you. But a word of caution – this Risotto is quite rich and very filling!!

And guess what we are having for Lunch………….right!!!

For: 6

Ingredients

2 1/1 cups short-grain rice

3 Tbsp Butter

2 Tbsp Olive Oil

5 cups of chicken stock

Salt and pepper to taste

200 ml heavy cream

6 oz Gorgonzola Cheese, cubed small

½ cup freshly grated Parmesan cheese

Some parsley, finely chopped

Method:

Take a large heavy frying pan, add ¾ of the butter, all the oil and the rice and sauté for a couple of minutes over moderate heat (avoid stirring as much as possible).

Now add chicken stock, reduce heat a bit more and simmer for app. 10-12 minutes (keep tasting – you must neither under- nor overcook your Risotto!). Shake the pan occasionally to prevent rice from sticking.

In the meantime combine cream and Gorgonzola cheese, salt and pepper in a separate pot and heat this mixture slowly until cheese has melted.

Pour sauce over the rice and simmer again for another 10 minutes or so, keep shaking  (and tasting!!) Make sure rice is very tender, but not overcooked mushy.

When done remove pan from heat and gently mix the remaining butter, which has been softened and mixed with the Parmesan cheese, into the rice mixture.

Take 2 forks to do this as not to break the rice kernels too much. Transfer to a heated serving dish, sprinkle some finely chopped parsley over this and serve immediately.

Buon appetito e grazie Signore Roberto

Ciao, Carina