Generoso’s Version Of The Hearty Dish: Arista Di Maiale Al Latte


Being that the last couple of weeks have seen the weather cool off considerably here in Los Angeles, I have decided to show you how to make one of my favorite fall dishes, Arista di Maiale Al Latte (Pork Loin Cooked In Milk).  This is an easy to make creamy, hearty dish that you can serve as a secondi.  Cooking time should be about two hours so save this one for the weekend.  Not too much prep but you will need a lot of cooking time.  The ingredients you will need are: A two pound piece of boneless pork loin, 750ml of whole milk, eight cloves of garlic, thyme, 3 spring onions, olive oil, salt, pepper. Lily really loved this one. Let us know how yours turns out and enjoy the fall!

XO Generoso

Music: Felix Mendelssohn: Organ Sonata, Op. 65 no. 111

Portobello Mushroom and Spring Onion Risotto with Generoso


Inspired by the sensational risotto we ate at Rosso B, a brand new corner pizzeria in Haymarket here in Boston, I decided to make my family’s take on risotto for you this week.  Risotto is really a blank canvas and you can make it however you would like.  This week, Lily and I found some beautiful spring onions and portobello mushrooms for cheap at Haymarket so that was going to be the basis for this risotto.  I also love making it with a pesto base and seafood but I find that the vegetable risotto really brings out the creaminess of the arborio rice, which is the one essential ingredient for our risotto, that and a lot of butter and goat cheese.  You will need about 4 cups of vegetable broth, 2 cups of arborio rice, 4 ounces of goat cheese, 1/2 cup of white wine, 2 sticks of butter, 5 gloves of garlic, 1 spring onion, two portobello mushrooms, pepper, salt.  Let us know how yours turned out and buona fortuna!

Music is Pictures At An Exhibition by Modest Mussorgsky.