Recipe Risotto alla milanese
It is certainly the most famous risotto, the Milanese one, or in its original version: il risotto alla milanese.
It highlights Carnaroli rice, king of Italian rices, preferably PDO Baraggia Biellese e Vercellese, and the king of spices, Saffron. Originally it was also called saffron risotto.
Ingredients for 2 people:
- 180gr of Carnaroli Rice from Tomasoni Riso*
- 0.1 g of saffron in pistils of Cuore Siciliano*
- Organic Olive Oil Masseria Calongo*
- Riserva del Mare fine salt *
- 2 shallots
- 1/2 glass of white wine
- 600ml meat stock
- 25g of butter
- 30g of grated parmesan*
- Pepper
* Products available at MO Tra Mozzarelle & Olive www.mozzarelle-olive.com
- Infuse 0.1g Saffron in pistils of Cuore Siciliano in 1/4 glass of lukewarm water.
My advice :
This king of spices is a spice that does not tolerate cooking well, whatever your recipe, do not cook for more than 5 minutes otherwise you will degrade its flavor. - Peel and chop 2 shallots
- Put a drizzle of Masseria Calongo Organic Olive Oil in a pan and brown the shallots.
- Add the Tomasoni Riso Carnaroli Rice, brown it until it becomes translucent.
- Deglaze with 1/2 glass of white wine
- Gradually add the preheated meat broth so that the rice remains moist and cook over medium heat for 15 minutes.
- Add only then (after these 15 minutes) the saffron infusion, and continue cooking for 3 - 5 min.
- Cut the fire. ! Adjust the seasoning with Riserva del Mare fine salt to your taste.
The trick: the butter and the parmesan should not cook but melt: add 25g of butter in pieces and 30g of grated parmesan. Mix and serve.
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