Milanese rice (Italian risotto alla milanese ) is a very popular yellow risotto dish in Italian cuisine (specifically in Milan and all of Lombardy ). The dish consists of a toasted rice with a sauce of onion and oil to which broth is added little by little (risotto); flavored with grated parmesan cheese and saffron. It is a dish that has spread throughout the world, and can be found in numerous restaurants. In each case with its particular local variants. It is a winter dish, served hot, freshly prepared.
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- 1 Origin of the name
- 2 Features
- 3 Ingredients
- 4 Preparation
- 5 Source
Its name comes from “riso”, rice in Italian, and the word “risotto” alludes to a popular dish from northern Italy where rice is cooked in broth and it was first cooked in 1574 by a disciple of Valerio de Flandes (who made the stained glass windows of the Duomo of Milan). It seems that the inventor of the dish married a daughter of his master Valerio and that on the wedding day he wanted to surprise the guests, so he thought that a colored rice (from saffron) would be a good choice. The dish that was invented is the current Milanese rice .
It is considered a variant of the risotto a la parmigiana . The authentic risotto alla milanese contains only three ingredients: the first is Piedmontese rice (from Novara ), the second is grated Parmesan cheese, and the third is typical Lombardy cervellata(made with a mixture of kidneys and pork fat). It is common that instead of cervellata, pancetta is used. The final preparation is that of a dry rice that is made in its last stages introduced in an oven so that the grated cheese is introduced between the rice grains. In some recipes this rice is colored with saffron, which gives it its characteristic yellow color. Butter is used in some recipes. Sometimes the use of Marsala wine (white wine) is mentioned. By tradition this rice is accompanied with the “ossobuco alla millanese”.
- 400 g of rice
- 500 g lean pork
- 1 red pepper
- 1 small onion
- 1 ripe tomato
- 200 g peas
- 3 garlic cloves
- Red paprika
- 1 liter of meat broth
- Olive oil
- Add 3 tablespoons of oil in a paella pan, add salt to taste.
- When it is hot, add the lean and fry until golden.
- Now add the onion, pepper and garlic and fry until the onion is transparent.
- Add the tomato and the peas fry it for a minute, add a small tablespoon of red paprika and mix it well throughout the cauldron.
- You pour a small tablespoon of the coloring and the broth and let it boil about 10 minutes over medium heat.
- Add the rice and spread it well throughout the cauldron, leave it for 10 minutes over medium heat and another 10 over low heat.
- When there is no more broth you remove it from the heat and let it rest a few minutes before serving.