Risotto alla Milanese is a classic dish from the Lombardy region of northern Italy. It’s said to have come about in the mid-1800s, when a team of glassmakers took some of the saffron they were using to color the stained glass windows in Milan’s Duomo cathedral and added it to the risotto being served at dinner. What started as a prank became one of the most iconic Italian plates.
Risotto is one of the staples of northern Italian cooking, nowhere more so than in Lombardy. Risotto alla milanese is the dish that perhaps best typifies the cooking of Milan, the capital of Lombardy region and the economic and financial capital of Italy
Italian risotto is a very delicious creamy rice dish, often featuring saffron for a signature flavor, as in Risotto alla Milanese.
Making Italian risotto is a brief exercise in patience that yields a wonderfully creamy, comforting result. This version owes its delicate flavor and golden hue to saffron.
MORE TIPS ABOUT RISOTTO ALLA MILANESE rice with Saffron ON WEBSITE
https://www.foodandwine.com/recipes/milanese-risotto
https://www.seriouseats.com/risotto-alla-milanese-saffron-recipe
Creamy rsado olanise saffron rsado recipe. Prep 5 minutes. Cook 30 minutes. Active 15 minutes. Total 35 minutes. Serves four to six servings. Save print. Cook mode keeps screen awake. Ingredients: 14 oz rato rice, 400 gram. About 2 cups, preferably carnoli or volone nano. 4 cups 950 ml homemade or store-bought low sodium chicken stock or homemade vegetable stock, plus more as needed. See notes. 3 tablespoons 45 ml extra virgin olive oil. One small yellow onion, minced about 200 gram, 7 oz. One cup 225 ml dry white wine. Two generous pinches saffron. Kosher salt. 2 tablespoons 30 g unsalted butter. 1 and 1/2 oz 40 g freshly grated Parmesano Reano cheese, plus more for serving. 1/2 cup 115 milliliters heavy cream whipped to stiff peaks optional. See notes directions. Combine rice and stock in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine mesh strainer set over a two quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid. Sirius eats chi. Heat oil in a heavy 12-in sauté pan over mediumigh heat until shimmering. Add rice and cook, stirring and tossing frequently until all liquid has evaporated and rice sizzles and takes on a nutty aroma, about 5 minutes. Add onion and continue to cook, stirring frequently, until aromatic, about 1 minute. Add wine and cook, stirring occasionally, until the pan is nearly dry, about 3 minutes. Sirius Essi. Give reserved stock a good stir and pour all but one cup over rice. Add saffron and a large pinch of salt. Increase heat to high and bring to a simmer. Stir rice once making sure no stray grains are clinging to side of pan above the liquid. Cover and reduce heat to lowest possible setting. Sirius eats chi. Cook rice for 10 minutes undisturbed. Stir once. Shake pan gently to redistribute rice. Cover and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite about 5 minutes longer. Sirius eats chi. Remove lid. Stir remaining one cup of stock to distribute starch. Then stir into rice. Increase heat to high. Add butter and cook, stirring and shaking rice constantly until butter has melted and rice is thick and creamy. Add more stock or water as necessary if rsado becomes too dry. Off heat, add cheese and stir rapidly to thoroughly incorporate. Fold in heavy cream if using. Season with salt. Serve immediately on hot plates, passing more cheese at the table. Sirius Eats Chi. Special equipment. Fine mesh strainer. Large sauté pan about 12 in wide. notes. Chicken stock adds a deeper, meteier flavor, while vegetable stock creates a lighter tasting rato. I recommend chicken unless you want to keep the dish vegetarian. Whipped cream is not a traditional ingredient in Milan rsado, but it adds an ethereal lightness and creaminess that’s hard to top. Feel free to omit
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