For those who may have thought that I intended only to thank SPAM-sending lovely Susan only with words, here's the recipe for our typical Milan-Italy dish, "Risotto" :) Here I will describe the Mushroom Risotto, but you can do whatever you want. I usually do "Earl Grey Risotto" or even "Orange Risotto"... your choice! Needed: .Rice (yeah), preferably of the parboiled quality .Onions (yellow ones better than the red ones) .Celery, carrots, potatoes (plus... hey, your choice, see later) .Fresh mushrooms Proceedings: Beware, you HAVE to stay near the rice all the time and it lasts about 30/40 minutes... First, put some water in a casserole and bring it to boil. To this, you will add celery, carrots and half an onion. Salt to your taste and let it boil. The water should be enough because you need to constantly use it to cook the rice. In another big casserole (don't know if it's the right term, those large things you use for cooking pasta, ok?), put a finely sliced onion, olive oil, light the fire (low) and let the onion brown/golden a bit (usually two minutes are enough). Now it's the turn of the rice. Three handfuls for each person you want to feed. Put it in the casserole over the now-frying onion and stir it with a wooden spoon until the rice is slightly golden. When it is, add the mushrooms (or the other ingredient you chose) and stir it again. By now, you should have your broil (sp?) boiling. Ok, you start to add it spoon after spoon into the rice and keep on stirring it. The trick is to add the enriched water just when the rice is getting dry again, never get it soaked but never let it dry too much. That's why you simply can't go anywhere else while you're making it. The good parboiled quality must cook in about 15/17 minutes, so you have to have enough water to make it last this much. Taste the rice frequently. When you think it's about one minute from being ready, put in it Parmigiano Reggiano (or another cheese similar) and, right after you shut down the fire, a little spoon of fresh butter. Stir it and serve Hoooooot! :) ___________ That's all. It takes some tries to come out good, but... hey, if you're able to manage booleans in Bryce, you won't have any problems with this! :) Other variations could be using "Earl Grey" instead of water, Oranges (the skin also!) instead of mushrooms... anything you want! The original "Risotto alla Milanese" is without mushrooms and with saffron. SImple as that. Let me know if you like it... Stefano

va bene...

Sounds delicious! Can't wait for my mother to come back from vacation and ask her to make this. She's a rice lover, so she'll understand those things you said. She's away for a couple of weeks so I can only drool with anticipation for now. I'll let you know as soon as I have it how it turns out. Thanks, Ang PS - I don't cook well. Otherwise, I'd try this myself.

Thanks! Will give it a try!

Thanks Stefano it sounds delicious so I guess I'll give it a go.

Could one use......spam perhaps...instead of the orange peels? :)

Oh, this sounds lovely! I wonder if this would go well with grilled tuna flavored with fresh dill and thyme? Hummmm...just fixed and ate lunch but this makes me want to start all over again! :o) Stefano, if you want something that is definitely a regional thing, I have one for you. Deep Fried Dill Pickles. It's really easy...mix up your favorite batter dip for deep frying anything -- seafood, vegies, whatever (We usually use flour, egg, milk, salt, pepper [and any other spices that suits whatever we're battering] and a little baking soda. Mix to a consistency slightly thicker than crepe batter or a little thinner than pancake batter.) Heat oil to about 375 or until a piece of bread sizzles when dipped in the oil. Use ready sliced pickles or slice your own (about 1/8" thick), dip in the batter and fry until golden brown. Remove from oil, drain on paper towels and serve hot. I know it may sound crazy and it's definitely a southern thing, but they really are good. And, definitely a rare treat around our house.

I have to try it, Susan! Thanx a whole lot. I'll let you know! Check your IMs. Stefano