2 minute read
Risotto alla Milanese Giallo
INGREDIENTS
Risotto 320g of Carnaroli rice 1.5 litres of meat broth (filtered) 1 small white onion 2 sachets of saffron 25g of ox marrow (or you can get it from 2 ossobuchi of 100g each + meat broth see below). This ingredient/part of the recipe is optional 1 cup of dry white wine 60g of butter (half for creaming, half for browning the onion) 70g of Parmesan cheese Salt Meat broth 500g white rib of beef 500g veal shoulder meat 400g chicken wings and back 250g onion 20g celery, cleaned 3 carrots 50g leek (green part cleaned) 2 bay leaves 2 cloves 1 sprig of parsley Black peppercorns (optional) Coarse salt
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METHOD
Meat broth 1. Collect the meat, bones, big chopped aromatic vegetables, herbs, a few peppercorns and a pinch of coarse salt in a large pot with 5/6 litres (approx. 3 times the weight of the meat) of cold water: warming up little by little, it will extract the flavours to the maximum. 2. Cover and bring to a boil.
Lower the heat while boiling. 3. Purify the broth from time to time during cooking. Pass a ladle or spoon on the surface of the water to remove impurities and grease. 4. Let it cook for 2-3 hours.
Risotto 1. First, peel the onion, chop it finely with a knife and place it in a large pan (where you are going to prepare the risotto), together with a spoonful of butter (30-40g). 2. Then fry for 1-2 minutes. Add the rice. Toast the rice for half a minute over medium – high heat, stirring constantly. This will allow you to obtain an al dente risotto! But don't burn it, if you have an ox marrow you can add it at this stage. 3. Then add the white wine.
Let it evaporate completely. 4. Finally add 1 ladle of hot meat broth (see above for preparation). 5. Then turn, let it boil and continue to cook on a lower flame, adding the meat broth every time the risotto is about to dry out! Remember broth added should be always hot. 6. Finally, when the rice is cooked al dente, add the saffron sachets. 7. Turn very well over low heat.
At this stage the risotto should not be liquid. 8. Then add the butter and the grated Parmesan cheese, stir with a spoon over the fire so that the saffron risotto becomes creamy! 9. If you think that the risotto is dry you can add ½ tablespoon of broth. The final risotto must be soft and creamy. Taste and adjust with a bit of salt (only if required). 10. Serve the saffron risotto hot and enjoy!
