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Risotto Milanese style (with marrow and saffron),
this is my way!

risotto yellow to Milanese S

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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  • print pdf 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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