There are many forms of risotto and lots of changes you can make, but Risotto alla Milanese is the greatest and highest form of the dish. The addition of saffron gives the dish an elegance that is hard to describe from the golden color to the delicious fragrance. The legend has it that on September 8th 1584, the daughter of master glassmaker Valerio of Flanders was marrying her father's assistant. The master glassmaker had nicknamed his apprentice "Zafferano" after he used saffron to stain the glass gold in Milan's Cathedral. He joked that Zafferano liked the ingredient so much that he would even put it in his risotto. What awe and amazement there must have been when the servers brought out that first rendition of Risotto alla Milanese at the wedding reception!
If you just want the recipe, click here.
Risotto alla Milanese
Ingredients
Instructions
- Heat broth in a small saucepan till simmering. Season with Salt and Pepper to taste. Turn heat to low.
- Set everything out. Hydrate dried herbs in wine. Soak saffron in about 1/2 cup of hot broth.
- Coat a medium-sized saucier or saucepan with a generous amount of olive oil and prepared bone marrow. Heat over medium flame.
- Saute onion till starts to color, add garlic and shallots and cook till fragrant.
- Toast rice with vegetables till coated and edges are transparent.
- Pour in wine and stir. Occasionally stir while the rice absorbs the wine.
- When wine is absorbed, add broth about a cup at a time, allowing it to partially absorb between ladles.
- Add cup of broth with saffron with the second ladle of broth. Stir often but not constantly.
- Cook risotto till al dente. Some resistance is good, grittiness is bad.
- Remove from heat and stir in cheese and butter till creamy. Season to taste. Stir in parsley and serve.
No comments:
Post a Comment