Risotto alla Milanese With a Twist

Part One: Risotto ala Milanese

• What you'll need: 1 c. arborrio rice, just shy of 2 c. water, fresh parmesan cheese (to grate), lemon (for zesting), 1 tbs. butter, pinch of saffron, pinch of garlic powder, pinch of chili powder, pinch of paprika (optional), pinch of cayenne pepper, half and half, salt and pepper (to taste at end), fresh parsley (for garnish)

1. To begin, boil your water a saucepan (2 qt. is probably perfect)
2. Next, add the rice, butter, saffron, garlic, chili powder, cayenne, and paprika
3. Turn the heat down to low, put a lid on it and cook for about 18 minutes.
4. while cooking, get started on prep for part two

Part Two: The Twist

• What you'll need: 1/2 pack of breakfast sausage (the kind you make patties with not the links, and make it spicy), a few slices of pancetta (be generous), salt, pepper, 2/3 pinches of thyme, 2 cloves garlic (skins removed and slightly smashed), 1 tsp. olive oil, brandy, large red tomato (i used an heirloom variety) roughly chopped, 1 tsp. flour

1. First, get your olive oil and garlic cloves going in a large skillet (you want the garlic just barely smashed so the juices will flow but you can pull them out later) on medium-high heat.
2. Once the pan is hot, go ahead and put in your sausage, breaking it up into small pieces in the pan.
3. Stir that around for about two minutes or so until the sausage loses its pinkness.
4. Then add in your pancetta. You can also break this into pieces with your hands while adding.
5. As the meat all starts to look done (probably another 4/5 min), pull out your garlic and sprinkle in your chopped tomato. If you manage to scoop in some of the juice from the tomato, that's great.
6. Now add the remaining spices and stir everything around.
7. Next, you want to add a pinch of flour (about a teaspoon). this will thicken your "meat sauce" to the right consistency
8. And now, add in some brandy, slowly but making sure the pan is hot so the alcohol will cook off and the flavors seep into the meat. I recommend about 1/8 c., although I didn't measure.
9. cook for 1-2 m. more If the sauce looks too thick, add a little more brandy. You want it a bit runny.
10. Make sure everything's nice and hot and move on to part 3.

Part Three: Melding the Two

1. About this time, your rice should be just about ready. you want it very al dente b/c you're going to finish cooking it with your sauce.
2. Shave some fresh parmesan over the top (about 1/4 c.) and stir in, also salting and peppering the rice generously.
3. Now zest just a bit of your lemon over the top and stir into rice mixture. It will be very rich and creamy.
4. Add in about 2 tbs. of half and half, crank up the heat a bit, and stir in your meaty sauce.
5. Once the pot is bubbling just so, turn the heat back down to low, put a lid on it and come back about 15 minutes later.
6. the various components should've blended together nicely into a delicious treat!
7. Grab a plate, serve yourself a heaping spoonful, sprinkling it with a bit of parsley and perhaps even grating more cheese over top.

Recommended pairing: Wine spritzer with Albero Spanish white wine. Thank-you to my friend Lauren for introducing me to spritzers and thank-you Trader Joes for the great wine!