Risotto Milanese
from Italian Traditional Food

Risotto Milanese is full of flavour

Risotto Milanese is a very delicious, aromatic, golden coloured dish and is full of flavour. It is made using the spice saffron and arborio rice. The secret of a good risotto Milanese is to use a thick grain rice (Italian arborio rice is best) and well-flavoured chicken or veal stock. A risotto is best cooked on the top of the stove, with the stock added gradually as the rice thickens. It is this gradual addition as the grain swells, together with the amount of butter used, that gives the soft creamy consistency. I can't imagine anyone not liking Risotto Milanese!

Serves: 4

Ingredients:

8 oz arborio rice
1 marrow bone (optional)
2 oz butter
1 medium onion (finely chopped)
1 clove garlic (crushed)
1 pinch of saffron (soaked in 2 tablespoons hot water)
salt and pepper (to taste)
1 1/2 pints of chicken or veal stock
4 tablespoons Parmesan cheese (grated)

Method:

1. Scoop out marrow from the bone and cut in small pieces.

2. Melt a good half of the butter in a shallow pan.

3. Add the marrow, onion and garlic.

4. Fry gently for 5 minutes.

5. Add the rice and continue to fry, stirring continually until all the grains look white about 5 minutes.

6. Add the saffron in its liquid and about a third of the stock.

7. Season and simmer, stirring occasionally until the rice thickens.

8. Add another third of the stock.

9. Continue in this way until the grains are barely tender and the risotto creamy.

10. Draw pan aside, dot the surface with the remaining butter.

11. Sprinkle with Parmesan cheese.

12. Cover rice and leave for 5 minutes, or until ready to serve.

13. Stir the Risotto Milanese once or twice with a fork, then turn into a hot dish.

Tip:

1. Risotto is best made with arborio rice because it absorbs the maximum amount of liquid.

2. Sliced mushrooms (2-3 oz) are sometimes added to this risotto with the onion.

3. For special occasions, use a glass of white wine in place of the same amount of stock.

4. Do not wash rice for a risotto, pick it over carefully to remove any unhusked grains.

5. When cooked, the rice grains (for the Risotto Milanese) should be nicely firm, not mushy in any way.

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