Like every generation before us has said, we live in crazy times. Social media magnifies people’s behaviour, good and bad, and also allows movements to take off like wildfire. The #metoo movement has been such a long overdue and important conversation.
You would have to live under a rock to not hear the conversation. Which makes me wonder about some on social media. I’m in the process of setting up an Etsy shop to sell greeting cards with my photos so I have been doing loads of research and trying to get everything set up so I can hit the ground running. I’m being way more proactive in promoting my brand across the platforms. While I love to connect with people what I’m not looking for is to be hit on. I don’t understand it. Twitter is not Tinder people! Obviously on the scale of what a lot of us women go through it’s mild but I don’t understand that someone thinks this is ok.
Thankfully most treat this connections as above board but it’s just so weird when it happens. Even if I was single I would never dream by starting off by talking about a connection’s physical appearance. Just creepy!
Ah well, good thing I’m not obligated to respond. I’ll just keep cooking!
For this dish I thought I should actually look through my cookery books. They are not just pretty books! I really liked the risotto Milanese from a Williams Sonoma book. A great accompaniment to pan seared chicken. Here is my version.
To start the prep bring 5 cups/40 oz of chicken stock to a simmer. In a small bowl add about a teaspoon of loose saffron threads with a 1/4 cup/2 oz of hot water. Set aside to soak.
I just love that colour. In the large skillet that the risotto will be cooked in, add a couple of tablespoons of olive oil. Season the chicken thighs with sea salt and pepper. Begin browning the chicken.
Finish cooking the chicken in the oven at 375F/190C. Add a 1/2 cup of chopped pancetta and a finely chopped shallot. Sauté until the shallots begin to soften.
Slice a few mushrooms and stir in. Add 1 1/2 cups of arborio rice to the skillet cooking for a couple of minutes. Then add a half cup/4oz of a dry white wine.
Gradually add the stock a bit at a time with the rice on medium heat. Halfway through the cooking add the saffron along with sea salt and pepper to taste.
Near the end of cooking before the liquid is absorbed, toss in 2 tablespoons of butter and about 3/4 cup of freshly grated Parmesan cheese.
Once the liquid is absorbed serve with chicken and garnish with parsley.
For those that live in the cold climes, trying to get decent photos without natural light can be like trying find a yeti. But this time I tried candlelight. Why I didn’t think of this before. I have no idea.