My Kitchen and I

  Risotto alla Milanese This creamy, flavorful risotto is made with saffron, which gives it its signature golden color. It's a specialty of Milan, often served as a side dish with ossobuco. Ingredients: 1 1/2 cups Arborio rice 1/2 onion, finely chopped 2 tbsp unsalted butter 1 tbsp olive oil 4 cups chicken or vegetable broth (hot) 1/2 cup dry white wine 1/4 tsp saffron threads 1/2 cup grated Parmesan cheese Salt and pepper to taste 1/4 cup heavy cream (optional) Instructions: Infuse the Saffron: In a small bowl, add the saffron threads to 2 tablespoons of warm water. Let it sit for 10-15 minutes to infuse the flavor and color. Cook the Risotto: In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the rice and stir to coat with the butter and oil. Toast the rice for 2-3 minutes until it becomes slightly translucent at the edges. Pour in the white wine and let it evaporate c...

  Butter Chicken (Murgh Makhani) Recipe Ingredients For the Chicken Marinade: 1 lb (450g) boneless chicken (breast or thighs), cubed 1 cup plain yogurt 1 tbsp ginger-garlic paste 1 tsp turmeric powder 1 tsp chili powder 2 tsp garam masala 1 tsp cumin powder 1 tsp salt 1 tbsp lemon juice For the Sauce: 2 tbsp butter 1 medium onion, finely chopped 2 cloves garlic, minced 1-inch piece ginger, minced 2 cups tomato puree (or blended fresh tomatoes) 1 tsp chili powder (adjust to taste) 1 tsp garam masala 1 tsp cumin powder 1/2 cup heavy cream (or coconut cream for a dairy-free option) Salt to taste 1 tsp sugar (optional, to balance acidity) 2 tbsp fresh cilantro, chopped (for garnish) Instructions 1. Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, and spices for the marinade. Add the chicken pieces and coat them thoroughly. Cover and refrigerate for at least 1 hour (overnight for deeper flavor). 2. Cook the Chicken: Preheat a grill pan, skillet, or oven. Co...

  Spanakopita (Spinach Pie) Recipe Ingredients 1 package phyllo dough (thawed if frozen) 2 lbs (900g) fresh spinach, chopped (or 1 lb frozen spinach, thawed and drained) 1 cup feta cheese, crumbled 1 medium onion, finely chopped 2 cloves garlic, minced 2-3 green onions, chopped (optional) 1/4 cup fresh dill, chopped (or 1 tbsp dried dill) 3 large eggs, beaten 1/4 cup olive oil (plus more for brushing phyllo) 1/2 tsp nutmeg Salt and black pepper to taste Instructions 1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and translucent. Add spinach in batches, cooking until wilted (if using fresh) or until heated through (if using frozen). Stir in green onions, dill, nutmeg, salt, and pepper. Cook for a few more minutes, then remove from heat. Let the mixture cool slightly, then mix in crumbled feta and beaten eggs. 2. Preheat Oven: Set the oven to 375°F (190°C). 3. Assemble the Spanakopita: Lightly grease a 9x13-inch bakin...