Thursday, 25 October 2007

Risotto alla Milanese


For this recipe, it is important to use Italian rice; Arborio is probably the most well known, but Carnaroli or Vialone Nano are good too. This is a very simple recipe but it does need a lot of stirring, particularly towards the end of the cooking time as the rice absorbs the liquids. This can be served as a main dish, but also makes a great accompaniment to Ossobuco. If you have a paella dish, that’s the best way of cooking this dish, if not, a large heavy bottomed frying pan will work just fine.

There are many variations of this recipe, but this is a very simple version. If you can find veal stock, that would be best but beef or chicken stock works well too. Most people spoil this recipe by adding the cheese too early. I prefer to add the cheese right within the last few minutes of cooking. Continue reading.


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