Bone Broth Risotto Milanese! (with Carolina Gold) #rice #dairyfree

A 24-hour chicken bone broth and amazing Carolina Gold rice come together with saffron, shallot, and white wine to make this Risotto Milanese.

Just a quick note! There’s no sponsorships here, my friends. This is strictly a love letter to one my favorite rices out there. If America ever starts to certify food and wine like Europe does, Carolina Gold deserves a DOP designation.

Always gluten, dairy, and nut free. Recipe below!

Anson Mills: https://ansonmills.com/
Carolina Gold: https://ansonmills.com/products/103

RISOTTO MILANESE

1 cup of Carolina Gold Rice
1 Shallot, minced
1 tbs Olive oil
Homemade Chicken stock
1/4 cup Dry white wine
Pinch of Saffron
Black Pepper (optional!)

Mince a shallot
Heat chicken stock
Bloom the saffron in the chicken stock
Add olive oil to your pan
Sweat the minced shallot over low heat with a pinch of salt
Add the rice and coat in fat
Add the white wine and cook off the alcohol
Add in 3-4 ladles of stock, catching the saffron threads with a mesh sieve, if you want
Stir.
Add more stock. Stir. Repeat.
Spoon onto a heated plate
Finish with good olive oil

CHICKEN STOCK

+ BONE BROTH

Raw Chicken Carcass x2
Water to cover
Salt
Cider Vinegar

Bring all ingredients up to a low simmer.
Cover and turn burner down to its lowest setting
Simmer covered for 24-48 hours

+ AROMATICS

1 Leek White, sliced
2 Celery ribs, chopped

Add celery and leeks to a stock pot.
Strain bone broth through a chinois into the stock pot with aromatics
Bring to a simmer
Cook covered for 1-2 hours
Strain out vegetables into jars and refrigerate or freeze

+ REINFORCEMENT

2 chicken leg quarters braised for 60-75 minutes in chicken stock to reinforce it.

00:00 Intro
00:08 The Rice
01:29 Bone Broth
02:22 Aromatics
02:56 Reinforcements
03:44 Risotto
05:08 Plating
05:35 Conclusions

#risottorecipe #risotto #dairyfree