Risotto alla Milanese – Traditional Techniques for Creamy Perfection скачать в хорошем качестве

Risotto alla Milanese – Traditional Techniques for Creamy Perfection

Learn the secrets of making a classic Risotto alla Milanese using traditional techniques perfected in northern Italy. Discover why Carnaroli rice is ideal for achieving the perfect creamy yet al dente texture, how to extract the maximum colour and aroma from saffron, and the importance of bone marrow for luxurious depth. Step-by-step, you’ll master key risotto-making skills—from toasting the rice and gradually adding stock, to creating a silky finish with butter and Parmigiano. Elevate your risotto with these expert tips and bring authentic Italian flavour to your home kitchen. Ingredients (Serves 4) • Carnaroli rice – 300g (Arborio can be used, but Carnaroli gives better texture) • Yellow onion – 1 small, finely chopped or grated • Unsalted butter – 50g (divided) • Bone marrow – 30g (optional but traditional) • Dry white wine – 100ml • Hot meat stock (veal or beef preferred) – 1L • Saffron threads – 0.1–0.2g • Parmigiano Reggiano – 50g, finely grated • Salt – to taste Method: 1. Start by soaking the saffron threads in a ladle of hot stock (60–70°C) for at least 10–15 minutes. Crushing them lightly in a mortar will help extract colour and aroma more effectively. 2. In a heavy-based pan, melt 25g butter with the bone marrow over low heat. Add the onion and cook gently until translucent, taking care not to brown. Grating the onion helps it dissolve into the risotto and concentrate sweetness. 3. Once the onion is softened and no longer steaming, stir in the rice and toast for 1–2 minutes. The goal is to coat each grain in fat, slowing gelatinisation and helping the grains cook evenly. Toasting also introduces subtle nutty notes. 4. Deglaze with the white wine and cook until the alcohol smell disappears and the liquid is mostly evaporated. This adds acidity to balance the richness of marrow, butter and cheese. 5. Begin adding hot stock one ladle at a time. Stir continuously, scraping the base and rubbing grains together to release surface starch. Wait until each addition is nearly absorbed before adding the next. 6. About halfway through, add the saffron-infused stock — both the liquid and the threads. This timing ensures the saffron’s aroma remains vibrant without becoming muted. 7. Continue cooking gently for around 18–20 minutes total. Taste for doneness — the rice should be al dente, and the texture should be all’onda, flowing in a wave when tilted. 8. Turn off the heat and stir in the remaining 25g cold butter in small pieces. Once fully emulsified, add the Parmigiano. The temperature should be around 70°C to prevent curdling. Only season with salt at the end, after tasting, as stock and cheese may already contribute enough saltiness. 9. If the risotto becomes too tight, loosen with a final spoonful of hot stock. Serve immediately — a risotto waits for no one. Notes: • Bone marrow adds depth and glossy richness. • No garlic or herbs — the dish is about saffron, rice, and umami. • Stirring is essential for the creamy emulsion — don’t skip or rush this part. • Keep the stock hot throughout to maintain proper starch gelatinisation. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #risotto #risottorecipe