Risotto alla Milanese (Saffron Rice Milan Style)

 

 

A nice bowl of rice and crusty Tuscan bread – heaven on a cold winter or raining day.
Arborio rice has a very high starch content. As the rice is cooked, this starch is released
in the cooking liquid to create a rich, creamy dish that is absolutely delicious. Saffron
added to the rice turns it a deep yellow while adding a wonderful aromatic flavor. Bone
marrow is essential for a good risotto. Have the butcher saw the bone lengthwise to
facilitate access to the marrow. Bone marrow freezes well. Arborio rice is pearly white
plump fat grained rice named after the town of Arborio along the Po River of northern
Italy.

2 Arborio Rice (Carnaroli Rice1)
2 cup pinot grigio or another dry white wine
3 tablespoons of butter
2 cups of low salt veal, chicken, vegetable or beef stock
1inch of beef marrow
1 pinch saffron
1 medium-size white onion, diced
2 cloves chopped crushed garlic
Optional
Finely chopped slices of Prosciutto ham
¼ cup freshly shelled spring sautéed peas
¼ cup sliced sautéed mushrooms
1 tablespoon sweet butter
Finish with
3 tablespoons of butter or unfiltered extra virgin fruity olive oil
8 tablespoons of graded Parmigiano Reggiano cheese
Salt
White pepper
truffle oil.

In a separate pot, heat wine and chicken broth to a boil.
Wipe the bone of any saw chips. Dip the marrow briefly in boiling water for minute.
Chop the marrow. Brown the marrow in heavy sauce pan with in 3 tablespoons of butter,
and then add the onion. When the onion begins to clear but not brown, add the rice and
garlic. Stir until the rice is coated and shiny and has absorbed the fat. If using Prosciutto,
add it now. Add saffron, a pinch of salt and carefully pour in ½ cup of the boiling wine
mixture over rice. Stir the rice occasionally and cook on medium for 15 minutes adding
liquid judiciously as liquid is absorbed and as is needed. The finished rice should only be
slightly moist.

In the meantime, if adding mushrooms and peas, sauté them in some extra butter now.
They will be added last. Stop cooking when the peas are still a bit crunchy.
The rice is done when “al dente” – cooked through but still somewhat firm at the center.
Keep in mind the rice will continue to cook even when removed from heat so remove it
from the heat sooner than later. Stir in 3 tablespoons of butter and 6 tablespoons of
graded Parmigiano Reggiano cheese and adjust the seasonings. The balance of the cheese
is for topping each bowl of rice. Drizzle with truffle oil.

Note:
1. Carnaroli rice comes from Novara and Vercelli Italy in the Piedmont region.
Carnaroli is considered one of the best Italian rices as it can absorb liquid for a
long time while remaining 'al dente'. Although less well known in the U.S. than
Arborio rice, Carnaroli is actually more highly valued by Italian chefs.

As Argentina has a lot of Italians the rice now is also grown in the Andes
mountains in the fertile valleys of central Argentina. See