tag:blogger.com,1999:blog-8104208349190221469.post4014398637946211345..comments2024-03-14T00:33:37.267-07:00Comments on Nook & Pantry - A Food and Recipe Blog: Osso Buco with Risotto MilaneseAmyhttp://www.blogger.com/profile/03476501320662187793noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-8104208349190221469.post-89188168552335132062010-05-27T07:02:58.945-07:002010-05-27T07:02:58.945-07:00Thanks for posting this recipe. In the 1990s, I r...Thanks for posting this recipe. In the 1990s, I regularly cooked Osso Bucco with Risotto Milanese and used Marcella's recipes. As an appetizer, I made stuffed artichokes with each leaf cut and stuffed with a mixture of freshly grated breadcrumbs, freshly grated Locatelli romano cheese, mashed up stems of the artichoke, garlic, pine nuts and parsley.Lizzyhttps://www.blogger.com/profile/08174584517170949357noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-52280892146489421992008-12-17T11:42:00.000-08:002008-12-17T11:42:00.000-08:00If your saffron didn't taste good try two things. ...If your saffron didn't taste good try two things. 1. Get some Kashmiri saffron, check out Baby Brand Saffron, I order it online for much less money than what you would pay at the grocery and it's significantly better than Spanish saffron. 2. Use a lot more than 6-8 threads, for two cups of cooked rice I would use about a hundred threads or one teaspoon packed full with your thumb on top...basically a lot or saffron.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-89653074601586752512008-08-30T06:44:00.000-07:002008-08-30T06:44:00.000-07:00Hi,I came across this site recently, they hijacke...Hi,<BR/><BR/>I came across this site recently, they hijacked continent from many blogs and now also your photos are there:<BR/>http://www.easyfastfood.com<BR/><BR/>I thought you would want to know.<BR/><BR/>Cia, MargotCoffee and Vanillahttps://www.blogger.com/profile/09536793512262722674noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-91053446873428862202008-08-24T06:14:00.000-07:002008-08-24T06:14:00.000-07:00I am so impressed! Reading this recipe sent a shiv...I am so impressed! Reading this recipe sent a shiver down my spine, it sounds so incredibly intimidating. What made you decide to tackle Osso Buco with Risotto Milanese? I need to start branching out a little, thanks for the inspiration.Unknownhttps://www.blogger.com/profile/00415679277684629413noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-17183989096030906782008-06-23T19:05:00.000-07:002008-06-23T19:05:00.000-07:00I'm with you on saffron, I made paella with it and...I'm with you on saffron, I made paella with it and really didn't see the point in using it over turmeric. I bloomed it in warm water and everything, but didn't taste or smell anything in particular. <BR/><BR/>Your osso bucco on the other hand looks heavenly. Great job!gagahttps://www.blogger.com/profile/11642302299460408624noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-69035402340664766522008-06-18T23:58:00.000-07:002008-06-18T23:58:00.000-07:00tealady,I'll have to try it with beef or lamb shan...tealady,<BR/>I'll have to try it with beef or lamb shanks sometime and make a shortcut orzo risotto. :) <BR/><BR/>Connie,<BR/>I really want to try using lamb shanks, I've seen them go for $3/lb at my local store, which is quite the steal! As for saffron, I tried cooking with it again and used a little more. The flavor was more apparently but I still wasn't seriously impressed. Oh well. :|<BR/><BR/>WC,<BR/>I think I'll try using more when I make the sour cherry rice. I steeped them in hot water but I think next time I'll crumble the threads with my fingers. I was afraid to touch them the first time. :P <BR/><BR/>Anonymous,<BR/>I made another saffron dish and the flavor was much more apparent. I was in TJs yesterday and noticed their saffron is now $6! It was $4 when I bought mine. :((<BR/><BR/>Hillary,<BR/>It was a fabulous risotto. Hope you like it. :)<BR/><BR/>Michelle,<BR/>Oh gosh, Seattle is still stuck in winter I'm afraid. There hasn't been a single completely sunny day so far this month. I'm about ready to give up on this "summer" business here. :(<BR/><BR/>Recipegirl,<BR/>It would be a lovely dish for a special occasion. :)Amyhttps://www.blogger.com/profile/03476501320662187793noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-61550981969276532042008-06-18T07:27:00.000-07:002008-06-18T07:27:00.000-07:00This just looks great. I've not attempted Osso Bu...This just looks great. I've not attempted Osso Bucco yet, but it's something I'd like to try. Maybe I'll save it for some sort of special occasion.RecipeGirlhttps://www.blogger.com/profile/03387369904765600870noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-65371641195714865552008-06-17T18:52:00.000-07:002008-06-17T18:52:00.000-07:00that looks heavenly. if it weren't 90 degrees wit...that looks heavenly. if it weren't 90 degrees with 1000% humidity here, i'd be running out the get the ingredients for dinner tomorrow. alas, i'll have to wait until the fall.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-47616891676380201382008-06-17T09:37:00.000-07:002008-06-17T09:37:00.000-07:00The risotto milanese recipe is perfect for me! I h...The risotto milanese recipe is perfect for me! I have been looking for a way to use this new saffron and arborio rice I bought! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-54888291317170111462008-06-17T07:10:00.000-07:002008-06-17T07:10:00.000-07:00Saffron is interesting because its flavor isn't re...Saffron is interesting because its flavor isn't really identifiable (or even appealing) until you add it to a dish. It's basically a flavor/color enhancer. I bet if you had made the same dish without it you would have noticed, even if you wouldn't have been able to figure out exactly what was different. One thing I've done (similar to what connie and wandering chopsticks said) is to let the saffron threads steep in a cup of stock, which is then the first cup of stock I add to the risotto. I also typically use Trader Joe's saffron (for the sake of cost), but I recommend using a bigger pinch since it's just not as potent as the high quality stuff. Hope that helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-78454411776543142982008-06-16T08:24:00.000-07:002008-06-16T08:24:00.000-07:00I second the suggestion of adding saffron threads ...I second the suggestion of adding saffron threads to a small bowl of warm water. I bought saffron from Trader Joe's as well when I made Persian sour cherry rice and the smell was lovely. It's sort of a honey/floral scent. I was going to use turmeric instead but decided to splurge. Just a few threads really do make a big difference.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-65340290166394451052008-06-14T08:59:00.000-07:002008-06-14T08:59:00.000-07:00Saffron is a pain. I have always steeped it in wha...Saffron is a pain. I have always steeped it in whatever warm liquid I will be using (water, chicken stock etc..) for at least 10 minutes before adding it to the dish. And I have always used more than what is called for. If you want to use it more for colouring than taste, I recommend using turmeric instead for that saffron yellow. <BR/>Using lamb shanks for osso buco is great too, it keeps the cost down and the flavor is outstanding.ChefConstanceGuruhttps://www.blogger.com/profile/16746899184716656825noreply@blogger.comtag:blogger.com,1999:blog-8104208349190221469.post-52599821033520677162008-06-14T07:18:00.000-07:002008-06-14T07:18:00.000-07:00This looks really good. I make Osso Bucco periodi...This looks really good. I make Osso Bucco periodically, but veal is almost impossible to find so I have to cheat and use beef shanks. It is still good tho' Hope you enjoyed it. I posted mine on my web.Anonymousnoreply@blogger.com