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Risotto Milanese
by Toby Puttock
Magazine Issue: AUS/NZ Issue Three
Risotto Milanese

This risotto is the signature risotto of Milan (hence the name). The main ingredient is saffron which belongs to the lily family and grows only to about 15cm high. True saffron, has purple flowers. The first reference to saffron cultivation dates back to 2300 BC. Its origins are most probably Greece or Asia Minor where forms of the spice are known in the wild state.

(serves four)

What you need

350g of vialone nano rice
15g of onion
900g of stock
50g of white wine
1g of saffron
80g of butter
50g of parmesan cheese
Salt and pepper

What to do

In a large and low casserole pot, saute the onion in a little butter. When the onion starts to become transparent, add the rice, stirring constantly, until it too starts to become transparent. At this stage moisten with the sauvignon and boiling stock until the rice is covered. When necessary add some stock. After around 10 minutes (when the rice is al dente) remove the pot from the heat and stir in the parmesan, butter and season to taste. At this stage I always put a lid on the pot, which causes the rice to swell up with the steam trapped inside the pot. Serve immediately.

If you really want to get authentic, ask your butcher for some bone marrow. About 10 minutes before the rice is ready place the marrow on a metal tray and into the oven, where it'll turn brown. At this stage the marrow should pop out from the bone. Now just place the marrow on top of the finished risotto and serve.

Cross References:
Pork Shoulder, Porcini and Lemon Farce with Chateau Potatoes
Bread and Butter Pudding

Original Source:
Slow Food

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