Risotto Milanese
Categories: St. Valentine's Day, Класика, Італійська кухня, Особлива подія, Рис, Гарніри
Real golden risotto with amazing aroma. Classic Italian dish from Lombardy. In Italy, risotto is a separate dish, but there are always exceptions. Serve risotto Milanese on its own, and it will be very tasty, but you can also serve it as a side dish with legendary Osso Buco or Saltimbocca: two exceptions for the exceptional risotto.
Ingredients
- 200 grams of rice
- 1 l. stock
- 1 small onion
- 1 tbsp olive oil
- 1 tbsp butter
- 100 ml dry white wine
For mantecatura:
- 40 grams cold butter diced
- 50 grams grated cheese (Grana Padano or Parmesan)
1) Bring stock to boil and add saffron. Set aside and keep it hot.
2) Sweat chopped onions with olive oil or butter or the mixture of two, over low heat. Onions must be soft and translucent.
2) Increase the heat to medium, add rice and stir intensively. Each rice grain should be heated through and wrapped up with oil film. Finish the stage with adding wine. Keep stirring until complete evaporation of the wine.
3) When the wine has evaporated, add a ladle of the hot saffron stock.
Stir. You have to stir, if not all the time, then at least frequently. The rice should reach the stage of al dente (slightly crunchy inside). Rice should be still crunchy inside and of fairly thick consistency, but not too much. Remove rice from heat, set aside for 1-2 minutes.
4) Add cold diced butter to the "rested" rice and stir, shaking pan.
There must be a characteristic sound "slopping”. Now add the grated cheese and mix well.
Serve immediately!!
Risotto Milanese with Osso Buco
Mushroom risotto
September 17, 2010