Risotto alla Milanese

March 20, 2015 3 364 Views

Ingredients

  • 20 cupsof water
  • 2 cupsof whole hen
  • 1 cupof beef
  • 1 cupof onions
  • 1 cupof celery
  • 1/2 cupof cinnamon sticks
  • 1/2 cupof carrots
  • 1/2 cupof potatoes
  • 1/2 cupof zucchinis
  • 1/10 cupof white pepper (whole pepper corns)
  • 1/10 cupof cloves
  • 1/7 cupof rock salt
  • 1/4 cupof orange peel
  • 1/4 cupof parsley
  • 1/4 cupof rosemary
  • 1/4 cupof thyme
  • 1/4 cupof bay leaves
  • 1 1/2 cupof Carnaroli rice
  • 1/2 cupof grated parmesan cheese
  • 1/5 cupof unsalted butter
  • 1/7 cupof extra virgin olive oil
  • 1/10 cupof saffron threads
  • 1/10 cupof saffron powder
  • 1/2 cupof finely chopped onions
  • 1 cupof dry white wine
  • 1/7 cupof salt
  • 1/7 cupof pepper

Instructions

  1. To make the stock, take a saucepan and add 4.5 liters of water, 300 g of one whole hen, 250 g of beef, 2 large onions, 2 stalks of celery, 2 cinnamon sticks, 1 carrot, 1 large potato, 1 zucchini, 1 teaspoon of white pepper (whole pepper corns), 1 teaspoon of cloves, 1 tablespoon of rock salt, peel from 1/2 orange and a small bunch of parsley, rosemary, thyme and bay leaves and boil for about 2 hours, skimming the broth when necessary. Filter the stock when cooked.

  2. To make the risotto, take a pan and add 20 grams of butter, two tablespoons of olive oil and chopped onions. Put it on medium heat for a couple of minutes. Stir well until onion is transparent. Then, add rice and stir well. Then, add the wine and stir and cook until the wine is absorbed (a few minutes). Next, pour in some broth and cook the rice. Add salt and pepper. Cook until the rice broth is almost absorbed. Add the saffron powder. Meanwhile, grate some parmesan. Next, add the butter and stir. Add the parmesan and stir well again. Add some saffron threads and parmesan on top. Enjoy!


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