RISOTTO ALLA MILANESE...
Try and resist.... I can never resist creamy, yellow, saffron risotto. The first time I ate it I thought I had died and gone to kitchen heaven. Great food writer Claudia Roden, in her brilliant book, The Food of Italy, tells us how this Milanese dish was the classic partner of Osso Buco and that it was traditionally cooked with the marrow of veal or beef. Marrow really freaks me out..I am clearly not a traditional Italian housewife/mama. Well thank god for that. To be honest I don't have enough hours in the day to spend bent over my sink spooning out the interior of bones...I'd rather go out for lunch with my girlfriends and spoon out the horrors of my week over a decent bottle of wine!! So I use veal stock or fond de veau...thank you Maggi. I sense the real foodies are shuddering at my shortcut..well hey, you can also make your own Fond de Veau too. Good luck to you... Fond de Veau big enormous pot copious amounts of veal bones bunches of parsley bay leav...