Risotto Milanese style (with marrow and saffron),
this is my way!
Of risotto I have spoken often, from what I consider to my home basic version and all its variants.
But there is a risotto that I love in particular and that I prepare, with all the trappings, on special occasions:
yellow risotto!
One of these special occasions, which on the one hand gives me an excuse to take a little more bone for the bone marrow and, on the other hand, it allows me to prepare separately and with great calm a perfectly dried onion (while I prepare the base for the most special part) is that of the Ossobuco (braised veal shank)
Which, strictly, always accompany with yellow risotto.
For the broth, here I use only the beef and rice (but this is worth a little 'for all the risotto) the vialone nano or arborio (v. Note).
And now, starting as always from the ingredients, let's start cooking!
Ingredients:
I do not know how to define specific quantities of rice or onion per person: I usually use a risotto to pluck to another dish I do not prepare more than 30 - 40 grams per person ... but everyone has its appetite!
For the stock I set myself on about 300 - 350 cc for every ect of rice; in any case, given that the broth is added gradually, better have available too that too little.
And, if it were to advance ... a good egg in the evening, after a good meal at lunch, is the ideal!
rice |
according to the appetite |
marrow, already melted |
q.s. |
dry white wine |
q.s. |
beef soup |
q.s. |
saffron |
according to taste |
Butter for the creaming |
q.s. |
The salt, deliberately, is not indicated: the broth is already salted by itself and because in this case the risotto is a comprimar must not absolutely dominate with a taste too salty
Preparation:
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Take the marrow out of the bone, finely chop it and let it melt it in a sweet pot in a pan.
Then filter it and pour it into the pan for risotto.
I personally do not disdain the presence of greaves and then, cooking for me, I melt directly in the pan
(for guests, my goodness I follow the procedure!)
Just the marrow is nice warm, start to toast the medium high-grade rice.
Then add the already prepared onion (see above) and keep warm, sfumare with white wine (also to degrease the grains of rice and favor a homogenous cooking) and bring to life on fire.
Just cover with boiling broth and continue cooking on a live fire by adding boiling broth if the rice tends to dry too much.
Toward half-cooking (about eight minutes) dissolve the saffron in a little broth and add it to the rice.
Depending on rice quality, finish the cooking between the 14 'and 16'.
At this point, however, rice has to rest for other 5 'in the pot to reach the ideal consistency.
At this stage add a nut of butter and mix gently.
Then it can be distributed in the dishes.
I don't add Parmesan here: I put it on the table for those who want it.
Ideal to accompany the ossobuco with gremolata!
Buon appetito!
ADVICES AND NOTES:
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- Recipe, text only: to print or download.
- Rice: today many indicate the only rice to be used for risotto the Carnaroli; quite recent rice variety (developed in the 1945) which leads to excellent results forgiving many cooking mistakes. Earlier people used the "Vialone Nano", that I often use too. But I always love the risotto prepared with a good Arborio.
- Related articles: The rules of the house 1 Rice: Risotto
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