Risotto alla Milanese
Risotto alla Milanese, is such an Iconic dish of our Italian cousine! Few ingredients, but blended togheter they create a spectacular taste that burst in your mouth!
Which variety of rice is the best for risotto?
That’s a good question
Carnaroli rice is the one to use! Carnaroli is an Italian high quality medium- grained rice grown in Pavia, Novara and Vercelli, towns located in North of Italy.
It differs from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content.
History or Legend?
In 1574 the Cathedtral of Milan was building, and the master Valerio di Fiandra, a Flemish from Lovania, was engaged in the creation of the spectacular stained glass windows of the Cathedral. One of his aiders, had a strange nickname: Saffron. He had the habit of always adding a hint Saffron to the colors to obtain a brighter effect. To make fun of this habit, one day the Master told the young assistant that by continuing like this he would end up putting saffron even on the plates. Needless to say, Saffron catched the provocation and, as a joke, on 8 September 1574, on the occasion of the wedding of Maestro Valerio’s daughter, he asked the cook for a variation in the wedding menu: add a generous pinch of the spice to the rice, seasoned as usual with simple butter. Incredibly, the guests liked both the colorful note and the unusual taste of the dish!
Risotto alla Milanese
- 300 gr rice (Carnaroli)
- 80 gr butter
- 50 ml white whine dry
- 1 lt broth
- 1 onion medium
- 2 gr saffron
- 60 gr Parmigiano Reggiano
- In a medium saucepan, heat 20 gr of butter over medium-high heat, and add the onion diced, sautéing until it becomes soft and translucent.
- Add the rice to the pan, and toast it, stirring constantly, for a couple of minutes. Add the white wine, and stir until it has evaporated and the rice is translucent.
- Add one ladleful of broth, stirring until all of the liquid has been absorbed. And reapet adding one ladleful of the warm broth at a time, stirring constantly toensure even cooking.
- When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat, and add the remaining butter and Parmigiano Reggiano. Stir until the ingredients are completely incorporated. Serve the risotto and enjoy!