Saturday, April 13, 2013

Risotto Alla Milanese

Copyright 2013 LtDan'sKitchn blogs
This was another recipe that was mentioned in a post I made a long time ago but never really bothered to include the recipe. Given the fact that my saffron spice is somewhere in between Chicago and the Philippines, I made do with something what they call as the "cheap substitute" for the real thing, the safflower. Just like saffron, it is made of dried petals with the same shade of crimson orange but with a lesser intensity in terms of color and taste. This risotto also uses bone marrow to lend a creaminess to the dish but I did away with it since one of my guests do not eat bone marrow. The dish still taste really good without it. If however you were lucky enough to find fresh bone marrow, use it to make the stock and spoon out the marrow and add to the risotto prior to serving.

Risotto Alla Milanese - Adapted*

1 onion, diced
1/2 tsp safflower threads
2 cups Arborio rice (Japanese sushi rice makes an excellent substitute)
4 tbsp unsalted butter
1/2 cup white wine
marrow from one large bone (optional)
8-12 cups beef broth
1/2 cup Parmigiano cheese, grated

1. In a deep pan, melt the unsalted butter over low heat. Add the onions and 
    saute until softened. 

2. Add the rice and mix well making sure the rice is coated with the butter. 

3. Add the white wine and raise the heat to medium. Continue to stir until 
    the liquid is almost gone. 

4. Add more broth by adding a cup or two in batches until the liquid is fully 
    absorbed by the rice. 

5. Once the rice reaches the al dente stage, add the bone marrow if using 
    and mix well. Add one last cup of broth and cook until absorbed.

6. Add the cheese and mix well and spoon out into bowls. Serve with a good 
    drizzling of olive oil. 

* Loren, Sophia, Sophia Loren's Recipes and Memories, GT Publishing, 1998: New York.

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