Risotto alla Milanese
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While you might not have imagined it, Italy is Europe’s largest producer of rice, and the Piedmont and Lombardy regions of Northern Italy are the main areas for rice production (although rice was first cultivated extensively in the Campania region, only taking hold in the agricultural life of the North in the later middle ages). It’s no wonder, then that Risotto alla Milanese is one of Milan and Lombardy’s most famous dishes.
The dish has its orgins back in the 19th Century, according to most analysts – although there had been a number of precursors. The earliest reference, though, to the dish with its characteristic use of saffron, is in the book ‘Cuoco Moderno’ or ‘The Modern Cook’ published in Milan in 1809.
Ingredients
For six people:
500grms of short-grain rice appropriate for risotto, like Arborio, Vialone Nano, or Carnaroli
150grms of Butter
50grms of Parmesan cheese
1 onion
1 packet of saffron
1 litre and a half of meat broth
50grms of beef marrow
1 glass of dry white wine
How to make Risotto alla Milanese
The preparation of the risotto is similar to all other risottos, so first gently cook the chopped onion and chopped beef marrow in butter. Shortly afterwards add the rice, and stir, allowing it to start absorbing the flavours of the onion and beef marrow. As your butter starts to dissappear, add the white wine and continue stirring (stir, stir, stir – that’s the secret for a good risotto!). While all this has been going on, you’ll have heated your meat broth on the stove. As the wine evaporates, add a couple of ladles of broth to the risotto, continuing to stir gently but continuously. Don’t add too much broth at any given time. You want to have enough to avoid burning the rice, but at the same time the rice has to be able to gently absorb the liquid and cook.
When you’re half way through the cooking, melt your saffron in a cup of the broth, and add to the risotto. Continue adding broth and stirring, until the risotto is cooked al dente.
Serving Suggestion
This is a plate that needs little else – add a little grated parmesan, and serve while hot.
What to drink with a risotto alla milanese
Try a Cellatica superior, a DOC from the province of Brescia – a dry red made from barbera, marzemino and schiava gentile grapes.
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Tags: barbera, beef marrow, marzemino, milan dishes, rice, risotto, saffron
