|Risotto alla Milanese
(Rice with Saffron)
|Milan is the business capital of Italy, where Italian and multinational companies meet. One of the most typical dishes of Milan consist of Risotto alla Milanese.|
• 14 oz (400 g) of Canaroli rice
• 3 1/2 oz (100 g) butter
• 3 oz (90 g) of grated parmesan cheese
• 1/2 cup white wine
• 2 oz (50 g) bone marrow of oxen
• 1 and half litres of good beef broth
• 1 small onion
• an envelope of saffron
Thinly slice the onion and place in a heavy-bottomed saucepan with the bone marrow and half the butter, add the rice and cook over a low fire until it becomes golden. Add the wine and let it evaporate. Add the boiling broth half a cup at a time, stirring constantly until absorbed by the rice. The rice should be done after 20-25 minutes. Add the saffron. Take the pan off the fire and add the rest of the butter and half the parmesan cheese, stir well and cover for five minutes. Serve with the remaining cheese.
When done drain the meat, place on a plate and keep warm. Reduce the sauce over a high flame, pass through a sieve and add the brandy. Slice the meat and cover it with some of the sauce, and place the rest in a gravy boat.
This delicate, saffron seasoned risotto dish goes with just about any entree, but is traditionally served with Osso Bucco in Milan. The addition of small amounts of hot broth, and the continual stirring create an unforgettable texture.
If Canaroli rice is not available Arborio (or another rice made for risotto) may be substituted. Beef bone marrow may be difficult to find. Leave it out if unavailable.
Feb 6 06