The Connection Warren-Watchung Edition-Sept/Oct/Nov 2019

theconnectionsnj.com PAGE 54 www.paisanoswatchung.com 1511 Rt. 22, Watchung Square Mall, Watchung, NJ 908-755-1944 (fax) 908-755-1877 Join us for Monday & Wednesday Nights Specials Delivery Available • On-line Ordering Available Gluten Free Pizza Gourmet Pizza Pasta/Salad Entrees Join Our Facebook Page Download OUR NEW APP Monday Night 1/2 Price Pasta Night Includes Salad & Bread Dine-In Only. Beverage not included. 4-9pm only. Not to be combined with other offers. Wednesday Night 1/2 Price Chicken Entrée Night Includes Salad & Bread Dine-In Only. Beverage not included. 4-9pm only. Not to be combined with other offers. Dine In/Take Out Catering $ 5 OFF Any Order $30 or More Before Taxes. Expires 11/15/19. Mention coupon when ordering. Cannot be used with any specials or promotions. $ 10 OFF Any Order $60 or More Before Taxes. Expires 11/15/19. Mention coupon when ordering. Cannot be used with any specials or promotions. $ 2 OFF Any Large or Jumbo Pizza Cannot be combined with any other special offer. Expires 11/15/19. By: Rosemary Scoleri Paisano's Restaurant Ingredients: Extra virgin olive oil 1 large onion, cut into 1/4 inch dice Kosher salt 2 cups Arborio rice 2 large pinches of saffron 4 cups chicken stock, keep hot 2 cups dry white wine 1 cup frozen peas Pinch black pepper 6 tablespoons butter 1 cup grated Parmigiano cheese Rosemary Buon Appetito! RISOTTO MILANESE Directions: Coat a large saucepan with olive oil and 2 tablespoons of butter over medium heat. Add the onions, salt and pepper and saute until translu- cent, about 5 minutes. Bring the pan to a medium-high heat, add the rice and cook for 3-4 minutes, letting the rice become golden in color. Add the saffron to the hot chicken stock, the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and a pinch of pepper and cook over medium high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process with the hot saffron chicken stock (adding 2 cups of liquid at a time). Add the peas to the rice mixture When all the liquid has been absorbed and the rice is creamy and cooked perfectly remove it from the heat. Toss in the remaining butter and parmigiana cheese. Mix all very well together. Place on platter and add shaved parmigiana cheese on top. Prep: 10 minutes Cook: 45 minutes Yield: 4-6 servings Dining Out