Risotto Milanese
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Saffron is a spice derived from the saffron flower. It has a distinct deep yellow color when added to foods and a sweet hay-like aroma. The authentic Risotto Milanese is actually made with bone marrow in place of the butter used in the beginning of the dish to soften the onion. 1 1/2 ounces of bone marrow can be used in place of two tablespoons of butter. But if that is not available to you, butter will do just fine but we technically should call it just Risotto with Saffron at that point. Ingredients:
Directions:In a saucepan bring stock to a simmer, add the saffron threads and keep hot during cooking. In a medium saucepan, heat the butter over medium heat. Add the shallots and cook until softened and translucent. Make sure not to brown the shallots, not only will they taste overpowering in the dish, but you will also see all the brown bits in the final dish. Add the rice and stir with a wooden spoon until all the grains are toasted and opaque around the outer edges, about 5 minutes. Add the white wine and allow the wine to just disappear before adding your first ladle of stock. Begin to add the stock one ladleful at a time, stirring occasional, waiting until each ladleful is absorbed before adding the next. You may not need to use all the stock. Vigorous, continuous stirring is not necessary; just stir as often as needed to assure the bottom is not sticking. Cook until the rice is tender and creamy looking, but still al dente, about 25 minutes. Turn the heat off and add the butter and Parmigiano Reggiano cheese. Stir well, serve immediately. Serves 4 |
