Panna Cotta

In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.

Items used to make this recipe:

(affiliate links)

• unflavored granulated gelatin https://amzn.to/3ug3HGq

• pure vanilla bean paste https://amzn.to/3XK05Kd

• pure vanilla bean extract https://amzn.to/3OPQ5Ln

• dessert cups https://amzn.to/3B1hjZM

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Panna Cotta

makes 6-8 servings

Printable Recipe

Ingredients

• 2 tablespoons cool water

• 1 tablespoon unflavored gelatin granuals

• 2 cups heavy cream

• 1 cup half and half

• 1/3 cup granulated sugar

• 1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)

• optional garnish: fresh berries, mint leaves

Directions

1. In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.

2. In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.

3. Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.

4. Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.

5. Garnish with fresh berries and serve cold.

Notes

1. To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.

2. I prefer to use really good quality vanilla bean paste in this recipe because the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta, but an equal amount of the very best pure vanilla extract may be substituted. Alternatively, you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).

adapted from epicurious

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Risotto alla Milanese

The rich and creamy texture of risotto is one of the world’s most loved culinary creations. This specific risotto, alla Milanese, was developed in the early 1800s and one taste is all you need to know why it’s still popular today, over 200 years later. The beautiful golden color comes from saffron adds an intoxicating flavor. Serve it along side Osso Buco for an Italian meal you will not soon forget!

Items used to make this recipe:

(affiliate links)

• 3 1/2 quart dutch oven https://amzn.to/3ORulOj

• real deal parmigiano-reggiano cheese https://amzn.to/3VzlyUA

• arborio rice https://amzn.to/3OyiXXd

• saffron threads https://amzn.to/3QG6u5K

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Risotto alla Milanese

makes 4-6 servings

Printable Recipe

Ingredients

• 4 cups low or no-sodium chicken stock (try my homemade)

• 1/2 teaspoon loosely packed saffron threads

• 1 tablespoon olive oil

• 1 cup finely minced onion (yellow or white)

• 1 cup arborio rice

• 1/2 cup white wine (or additional chicken stock)

• 4 tablespoons unsalted butter

• 1/2 cup finely grated parmigiano reggiano cheese (use the good stuff)

• salt and pepper to taste

Directions

1. In a small saucepan, simmer the chicken stock and saffron together; keep warm until needed.

2. In a 3 1/2-quart or larger dutch oven, saute onions and olive oil together with a pinch of salt and pepper until onions are translucent, about 5 minutes; add the arborio rice and stir to combine.

3. Add white wine and stir until absorbed, then add 1 ladle of the saffron-infused chicken stock and stir until absorbed. Continue adding the stock, one ladle at a time, stirring until it’s mostly absorbed before adding more. This will take about 20 minutes or so.

4. When the rice is almost completely cooked, stir in the butter until melted, then stir in the grated parmigiano-reggiano cheese.

5. Carefully taste and adjust seasoning if needed. Serve immediately.

Notes

• Use caution when adding salt while cooking this recipe. Parmigiano-reggiano is very salty so that’s why I specify low or no-sodium chicken stock and unsalted butter. Better to be careful - you can always add salt, after you stir in the cheese, if needed.

• The flavor of this risotto relies heavily on the quality of saffron and parmigiano-reggiano used. The creamy texture of this risotto relies heavily on using arborio rice. It pays to get the best quality you can.

adapted from Laura in the Kitchen