Metric:
1L. Broth
350gr Arborio Rice
150gr Grated Grana Padano
Cheese
100ml White Wine
75gr Butter
1 Onion
2 Packets of Saffron
TRADITIONAL ITALIAN RECIPE: Risotto Milanese recipe is a north Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetable. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
The Risotto Milanese recipe is not the only Milanese recipe that crops up in my kitchen. It is simply that it crops up more often than any other.
Classical Milanese recipes also include polpette, the little meatballs which they flavour with ricotta and Parmesan and which I find all too easy to eat, and osso bucco, that famous braise of veal with onion and white wine, which I don't, despite its coming to the table with a mouth-popping dusting of lemon, garlic and parsley.
Any rice dish that is described as 'milanese' usually contains Saffron. Milan has been the richest city in the world for meny centuries and Saffron was the eatable gold, something no-one could use in the south. Today it's part of Milanese Cuisine making it a very delicate dish.
In one version called "Cheats’ Risotto Milanese" Delia uses 2 tablespoons crème fraiche, and in another version, called "Classic Risotto Milanese" she even goes a step farther using 1.2 litres simmering chicken stock... and that's pure... bullshit!
Pardon my french!
I understand the term Chef, but you can't call CLASSIC or TRADITIONAL a version that has nothing to do with the traditional recipe of a country. I hate when people do that. Just call it Risotto Milanese WITH WHATEVER and stop using this CHEF term... what is that? Just boil some pasta... place 10 grams of it on a plate, decorate with a lemon slice and you too can use the title CHEF. So silly! I hate Chefs!
Back to us... Risotto:
Risotto can only be as good as the stock used to slowly cook the rice. I have almost always opted for vegetable stock, but you can use a meaty one. Sometimes a garlic stock or a stock made with vegetable trimmings like corn cobs will be vibrant enough, but the best vegetarian stock I’ve used to date is made with Parmesan rinds.
I never throw out Parmesan rinds and have a big bag of them in the freezer. Though I use them all the time to add flavor and umami to minestrones, beans and other soups, I’ve only just begun using
The stock couldn’t be easier to make: Simmer Parmesan rinds in water for a couple of hours with some aromatics, then strain and chill the liquid. I recommend that you make it a day ahead so you can remove the waxy layer of fat that settles at the top once the stock has chilled.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Melt the Butter in a pan and add the chopped Onion.
02 - Add the Rice and mix well.
03 - When the Rice starts to brown add the glass of White Wine and stir until absorbed.
04 - Once the Wine has evaporated add the Broth. Try to add it to the Rice little by little. Let the Rice absorb 1 quantity at the time, then add more Broth, repeating this 3 or 4 times.
05 - Taste the Rice a few times to check whether it's ready or not. When it's about to be ready, dissolve the Saffron in a cup of warm Water and add it to the Rice.
06 - Cook the Rice untill it has absorbed "nearly" all the Broth and Water, leaving just the right amount of "Sauce".
07 - Put the Grated Grana Padano Cheese and mix well to combine.
08 - Serve, with some extra Cheese sprinkled on the top.
Notes:
- You can add 50ml White Wine to twist the flavour a bit.
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