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| • Saffron Risotto |
| Traditional Milanese saffron risotto is made with beef marrow one of the few foods that I rarely cook with anymore, although I do love the richness it adds. |
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| • Herb Polenta |
| This is a somewhat leaner version of Everyday Polenta-minus the cream and Romano cheese but with the addition of fresh herbs. . Use the suggested assortment or, if you prefer, use just one. |
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| • Green Apple Risotto with Cabbage and Bacon |
| In order to create a contrast with the creamy rice, you must use a really tart crisp apple. |
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| • Toasted Corn Polenta with Fontina Cheese |
| Toasting the corn caramelizes the sugar in it and gives it a nice nutty taste, adding a sweet, smoky dimension to the flavor. |
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