Recipes

Milan style risotto

Milan style risotto

Ingridients

1 шт.
rice (Arborio)
400 g.
white wine (dry)
150 g.
600 ml
60 g.
parmesan cheese (grated)
4 spoon
For 4 porions

Ingridients

white onion
1 шт.
rice (Arborio)
400 g.
saffron
white wine (dry)
150 g.
veal broth
600 ml
butter
60 g.
parmesan cheese (grated)
4 spoon
olive oil
salt
ground black pepper
bone marrow

Golden, smooth, fragrant risotto alla Milanese is a matter of pure perfection. However, to achieve all this, you need to open your mind and treat the process with passion and reverence, as do mammas across Italy. Method of cooking risotto is easy to learn, we just have to stock up courage and patience, and to comply with certain rules. Firstly, it is necessary to use a pan with a thick bottom. Воthe second is to stir the rice vigorously (varieties Arborio and Carnaroli) to release starch from grains. And, of course, in any case, do not neglect mixing parmesan and butter in the final stage of preparation.

Milan style risotto

Preparation


The broth should be hot, almost boiling, at a time when we need it. Therefore, the preset pan on low-medium heat. If you do not have beef broth, chicken will fit perfectly, but the taste will be not so bright. And, if you have opportunity to use bone marrow , that certainly did so, the result will be the most magical and authentic.

Very finely chop the onion and fry in a pan over medium heat, with the addition of olive oil and half of butter until transparency and softness. It takes about 10 min.

Pour saffron with a small amount of boiling water. Saffron is still more expensive than gold by weight. But this should not scare you, because it is sold and used in small quantities. It once worth a try.

Then, add the rice and cook, stirring vigorously. As soon as the grain will be half transparent, pour a glass of wine and add the chopped marrow, if you use. Cook, stirring, until complete evaporation of the liquid, then pour the saffron water. Also, wait until it has evaporated.

Then add the first ladle of broth. Without ceasing to stir, cook, and then, when the broth is absorbed, add another ladle. Repeat this process until rice will be al dente (that is, creates a slight obstacle to the teeth, when you bite a seed). It takes 15-20 min.

Then, when the rice is ready, but the texture a little watery, vigorously stir the remnants of butter and parmesan, then remove the pan from the heat and cover the pan for 5 minutes. Exactly now risotto gets this extraordinary lava shaped state. You will have a gentle, velvety, warming dish, but at the same time bright and sexy. This risotto is definitely one of those dishes that man should at least once cook for woman.

Remove the lid, stir again all, salt, pepper, and serve on a plate. Risotto should slowly spread across a flat plate, in that case the texture is so, what should be. Self-respecting Italian won`t serve risotto in a bowl. Let us respect the traditions.

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Comments (6)

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0
обязательно попробую ) но без мозга
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Osia

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+1
По перше, як на мене, на вигляд «каша-малаша».
По друге, як на мене, не вистачає покрокових фото.
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Dama

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как же я соскучился по вашему изощренному скептицизму))
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spicyblog

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+1
И тебе, приветик , публикуйся чаще на «Кукораме», а я свои 5 коп. вставлю.
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Dama

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0
Дійсно,
як на різотто, то рідковате вийшло.
Але це смачна штука
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Kagor

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0
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OLYA-V