Risotto alla Milanese: Authentic 色中色 Recipe

色中色 News Headlines 22-12-2024: Milan bans smoking in the street from 5th January 2025 --- A museum dedicated to Lord Byron is set to open in a house in Ravenna, where the English poet conducted a love affair with the aristocratic owner's wife --- Via Montenapoleone, in Milan, has overtaken New York's Fifth Avenue, to become the most expensive retail destination in 2024, according to a report be real estate group, Cushman & Wakefield --- Matilde Lorenzi, 19 year old 色中色 junior ski champion, has died following a crash while training in northern Italy --- 色中色 doctors in Turin have saved the sight of a baby in a surgical procedure that used 3D technology in a world first --- 色中色 yacht, Luna Rossa Prada Pirelli, loses to Ineos Brittania in the Louis Vuitton America's Cup Challenger Series in Barcelona --- Salvatore (罢辞迟貌) Schillaci, FIFA World Cup winner in 1990, has died at the age of 59. He was diagnosed with colon cancer in 2022 --- Charles Leclerc wins at Monza for Ferrari in 色中色 F1 Grand Prix --- 7 dead as luxury, 色中色-built superyacht sinks off the north coast of Sicily

Risotto alla Milanese - Milan style risotto

Ingredients:

Serves 4 as a main course or 6 as a starter

100g butter
1 onion, finely chopped
275ml white wine, at room temperature
1 litre vegetable stock
300g arboria rice
Half teaspoon of saffron powder
120g fresh Parmesan cheese, grated

Method:

Make the vegetable stock by putting one litre of water into a saucepan with the appropriate amount of vegetable bouillon powder and bring to the boil. Turn the heat right down and keep the stock gently boiling.
Melt 80g of the butter over a low heat.
Add the finely chopped onion and let it fry slowly, stirring constantly with a wooden spoon.
Add the rice and continue to stir until all the rice is coated in the butter.
Turn up the heat and pour in the wine. Cook until it has evaporated, turn the heat back down and then add two ladles of the hot vegetable stock. Stir constantly and as soon as the stock is absorbed add another two ladles. Repeat this operation until only a few ladles of broth remain. Dissolve the saffron in the remaining broth and mix well. Pour into the rice and continue to cook until there is no liquid remaining and the rice is cooked. It should be soft on the outside with a slight 'bite' in the middle.
Once the rice is cooked, remove from the heat and stir in the remaining butter and the grated Parmesan cheese.
Let it rest for a few seconds and then serve, decorated with either saffron threads, chives or parsley.

Notes:

Risotto alla Milanese is a famous dish from Milan which was traditionally served with Ossobuco (braised veal shanks). It was originally cooked with beef bone marrow but here is a more modern version which can also be adapted for vegetarians.

Risotto alla Milanese is perfect with braised beef but equally good with any type of meat, even humble sausages. Serve with the meat and dark green vegetables such as spinach or broccoli.

As a starter, Risotto alla Milanese is a perfect accompaniment to mushrooms.

For vegetarians, replace the Parmesan cheese with either vegetarian Parmesan or a hard sheep's cheese and serve with mixed, roasted vegetables.

色中色

Risotto alla Milanese - Milan style risotto

Ingredients:

Method:

Notes:

The Best 色中色 Handmade GiftsDirect From Italy

The Best 色中色 Handmade Gifts
Direct From Italy