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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Risotto Alla Milanese
 Categories: Italian, Rice
      Yield: 4 Servings
 
      1    Onion
     75 g  Butter -OR-
     15 g  Butter; plus:
     60 g  Bone marrow
    350 g  Risotto rice (carnaroli,
           - arborio, vialone nano)
      1 l  Beef stock or chicken or
           - vegetable stock
     75 ml Dry white wine
      1 ts Saffron threads; level
     75 g  Parmesan or gana padano;
           - finely grated
 
  The saffron that gives the dish its striking colour is rightly
  expensive (it takes about 150 flowers to produce a mere gram), but
  you don't need much and, though it's often served alongside osso
  buco, I think it makes a fine meal on its own with a bitter-leaf salad
  
  Peel and finely chop the onion; the aim is for it almost to disappear
  into the dish, rather than remaining as distinct chunks, so take your
  time over doing this. You could substitute two shallots, if you
  prefer--their sweetness works particularly well with the flavour of
  the wine and cheese.
  
  Melt a generous tb of the butter in a frying pan set over a medium-low
  heat, then fry the chopped onion until soft, golden and limp, but not
  coloured.
  
  Turn the heat up to medium-high, add the rice and fry, stirring
  constantly, until the grains are hot and starting to turn translucent
  around their edges.
  
  Meanwhile, bring the stock to a gentle simmer on the hob.
  
  Beef is the traditional choice with osso buco, but you may prefer to
  use a chicken or vegetable-based example, or simply water down the
  beef stock for a slightly lighter dish.
  
  Conversely, for a beefier result, substitute some of the butter with
  bone marrow from the butchers.
  
  Once most of the rice grains are semi-translucent, pour in the wine
  (it should hiss when it hits the pan) and leave to bubble away until
  it's almost all evaporated.
  
  You could also use dry vermouth or sherry here, if that's what you
  have to hand, or indeed leave out the alcohol altogether, as many
  local Milanese recipes do.
  
  Stir in a ladleful of hot stock, then leave to cook until it's all
  been absorbed. There's no need to stir at this point.
  
  While you wait for that, lightly crush most of the saffron threads in
  a mortar (keep a few back to use as a garnish later), then pour in a
  little of the hot stock and leave to steep and infuse.
  
  Keep adding ladlefuls of hot stock for about eight minutes, waiting
  until each one is absorbed before adding the next, and begin stirring
  the rice as you do so.
  
  Keep going until the rice is just a little al dente for your taste;
  classically, it should still have some bite in the centre, but that's
  up to you.
  
  If you run out of stock, switch to hot water.
  
  Stir in the saffron-infused stock.
  
  Risotto should have a loose texture that's more like porridge or a
  loose rice pudding than anything capable of holding its own shape; if
  yours feels a little on the stodgy side, stir in a little more stock
  or water as your taste dictates. Try it before deciding, though,
  because you might find it rich enough as it is.
  
  Add the remaining butter or bone marrow to the risotto, along with the
  grated cheese; grana padano is the local option.
  
  Cover and leave to sit for a couple of minutes, then vigorously beat
  the risotto until it turns creamy.
  
  Season to taste (you may well not need any more salt), garnish with
  the reserved saffron and serve at once in hot shallow bowls.
  
  Alternatively, to get ahead, after the first eight minutes of cooking
  the rice in stock, spread out the rice in a single layer on a large
  baking tray.
  
  Leave it to cool, then transfer to a suitable container, cover and
  chill.
  
  When you're ready to eat, simply return the rice to the pan, heat
  both it and the stock back up and continue with the recipe as written.
  
  Recipe by Felicity Cloake
  
  Recipe FROM: 
 
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