This is a variation of the classic Italian risotto dish, which in fact does not contain any meat or fish. In this recipe we have added chicken meat, however you can experiment and invent your own favourite recipe.

Ingredients

2 lb (905 g) of uncooked chicken meat, thinly sliced
1 pint (570 ml) of chicken stock
1 lb 2 oz (500 g) of Arborio rice
5 fl oz (140 ml) of white wine
4½ oz (125 g) of butter
2 oz (55 g) of grated Parmesan cheese
1 chopped onion
1 tsp of saffron threads
salt and pepper

Method

Heat half of the butter in a large and deep frying pan.
Add the chopped onion and the chicken and fry over a medium heat until the onion has softened and the chicken has browned (about 10 minutes).
Add the rice and stir thoroughly so that each grain is coated with fat. Cook gently for 5 minutes, stirring frequently so that the rice doesn't stick.
If the stock is not hot already, it needs to be heated in a separate pan until it reaches boiling point. At this point gradually stir the stock into the rice, a little at a time, only adding more stock when the last bit has been absorbed.
Pour in the white wine and add the crumbled saffron. Season with the salt and pepper, stir and reduce the heat.
Once the rice has been cooking gently for 20 minutes in total, you can start checking to see if it is done. The risotto should be creamy and the rice soft but still with a firm bite.
Remove from the heat and stir in the Parmesan cheese and the remaining butter. Mix well and then serve immediately.

Spanish Paella (Paella Valenicana)

The paella is probably Spain's most famous dish, although it comes from the region of Valencia in the east of Spain. It is packed full of ingredients and goodness fresh from the sea.

Ingredients

24 mussels, cleaned
12 deveined and shelled prawns (raw or cooked)
18 fl oz (510 ml) of chicken or fish stock
12 oz (340 g) of cleaned squid, cut into rings
12 oz (340 g) of skinned monkfish, cut into pieces
10 oz (285 g) of short-grain rice
8 fl oz (225 ml) of tinned chopped tomatoes
7 oz (200 g) of frozen peas
4 fl oz (115 ml) of dry white wine
1 chopped red pepper
1 chopped onion
4 tbsp of olive oil
1 crushed clove of garlic
1 bay leaf
½ tsp of saffron strands
¼ tsp of grated lemon rind
salt and pepper

Method

Heat the 4 tbsp of olive oil in a paella dish or a very large frying pan.
Add the rice and stir well to coat with the oil. Cook for several minutes over a medium heat until it starts to change colour.
Add the chopped pepper and onion and cook for 4 minutes, stirring frequently.
Add the squid rings and cook for a further 7 - 8 minutes or until the squid begins to colour.
Carefully stir in the stock, white wine, garlic and saffron and bring to the boil.
Then add the tomatoes, bay leaf and lemon rind. Stir well and then reduce the heat to a simmer. Cover the pan and simmer gently for around 15 minutes or until most of the liquid has been absorbed.
Stir in the peas, monkfish, prawns and the unopened mussels. Cover the pan again and continue cooking until the mussels have opened and the prawns are cooked (pink).
Season with salt and pepper and serve immediately.

Saffron Ice Cream

If you are looking for a different flavoured ice cream then why not try this one. The saffron gives the ice cream a bright yellow colour, yet the taste is still deliciously rich and creamy.

Ingredients

7 fl oz (200 ml) of milk
5 fl oz (150 ml) of whipping cream
2 oz (55 g) of sugar
3 egg yolks
few drops of vanilla essence
0.25 g of saffron strands

Method

Place the milk and saffron into a medium saucepan and gently bring to the boil, stirring occasionally.
Remove from the heat and stir in the cream and the vanilla essence.
Allow to cool for 10 minutes.
In a separate mixing bowl, beat together the egg yolks and the sugar until light and frothy.
Slowly pour the warm milk into the egg yolk mixture, stirring constantly.
Return the mixture to the saucepan and place on a very low heat. Stir continuously until the mixture thickens.
Remove from the heat and leave to cool, stirring frequently.
Transfer to a freezer-proof container or an ice cream maker and place in the freezer.

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