RISOTTO MILANESE

According to Carluccio this is the classic risotto to accompany Osso Buco in Bianco and its unique colour and flavour depends on the use of saffron, the highly expensive spice which was once on of the main commodities traded by de Doges of Venice. We really loved the combination of this risotto with the Osso Buco. It was a delicious dinner.

Ingredients

1 - 1 1/2 litres chicken or beef stock

4 tbsp olive oil

100g unsalted butter

1 onion, finely chopped

280g carnaroli or vialone nano risotto rice (I used arborio because I couldn't find these!)

1g saffron strands or 2 sachets powdered saffron

50g Parmesan, freshly grated

salt and freshly ground black pepper

Method

Put the stock in a saucepan and bring to a gentle simmer. Leave over a low heat.

Heat the oil in a large pan with half the butter and fry the onion until soft, about 7 minutes.

Add the rice and stir for a minute, then start to add the hot stock, ladle by ladle. Avoid drowning the rice in stock, and wait until each ladleful is absorbed before you add the next.

After 10 minutes cooking and stirring, add the saffron. Continue to cook and add stock in the same way until the rice is al dente, then add the rest of the butter and the grated Parmesan and season with salt and pepper to taste.

Serve either on its own or as an accompaniment to Osso Buco in Bianco.

Serves 4-6

Tips:

If you use saffron strands, you can make them easier to dissolve by toasting them in a metal spoon over a gas flame. When they have cooled a little, they can be crumbled to a virtual powder.

Variation:

Recipe using a Thermomix

Ingredients

50 g Parmesan cheese, cubed (2 cm)
1 onion, cut into quarters
45 g unsalted butter, divided
15 g extra virgin olive oil
280 g risotto rice (e.g. Carnaroli, Arborio),

60 g dry white wine
700 g chicken or beef stock
1g saffron strands or 2 sachets powdered saffron

salt and pepper to taste

Preparation

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Scrape cheese out of mixing bowl with spatula, transfer to a bowl and set aside.

Place shallot into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Add 30 g butter and oil and sauté 3 min/120°C/speed 1.

Add rice and without measuring cup sauté 3 min/120°C/

/speed 1.
Add wine and without measuring cup cook 1 min/100°C/

/speed 1.

Add stock and saffron and scrape bottom of mixing bowl thoroughly with spatula to loosen rice.

Place simmering basket instead of measuring cup onto mixing bowl lid and cook 15-20 min/100°C/

/speed 1.

Allow risotto to rest in mixing bowl for 1 minute, then transfer into a serving bowl.

Using spatula, combine risotto with 15 g butter and reserved Parmesan cheese and serve immediately.

Comments

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