Year 11 | 10 December 2019 | email@example.com
It 'a dish of great elegance, goodness and the effect that a great cook should look for
For 4 persons:
4 tablespoons unsalted butter
1 cup diced onion
1 tablespoon diced shallots
2 cups Carnaroli rice
1 cup dry white wine
7 cups vegetable broth
24-36 saffron threads
Freshly ground blck or white pepper
½ cup freshly grated Parmigiano Reggiano cheese
4 gold leaves
Melt butter in a large heavy saucepan over medium heat.
Add onion and shallots; sweat, stirring frequently, until translucent, about 4 minutes. Add rice: stir constantly until rice is thoroughly coated, about 2 minutes. Add wine; stir again until partly evaporated, about 1 ½ to 2 minutes.
Meanwhile, heat broth to just below boiling point. Mesoure out 1/3 to ½ broth into another saucepan and add saffron. Simmer until saffron threads dissolve. Stirring constantly, alternately ad rice mixture 1 cup of plain or saffron broth has been absorbed before adding the next.
Risotto will be ready when rice is “al dente” and mixture start to pull away from sides of pan (about 18 minutes). Remove from heat, season with pepper and sprinkle with grated Parmigiano Reggiano cheese.
To serve, spoon some of the risotto into a plate and garnish with a gold leaf.
Words of the Chef
This dish is my first because it is a traditional dish from Milan and I am in Milan.
It 'a dish of great elegance, goodness and the effect that a great cook should look for.
It’s a rice and for me is the health because batch is very light and elegant. The creaminess of mixing is from the broth emulsion, leaked from the cooking of starch of rice and some cheese added.
Calories (Kcal): 121
Protein (g): 21
Glucose (g): 2
Fat (g): 2
Cholesterol (mg): 66
Fibre (g): 0,5
by Gualtiero Marchesi
02 february 2009, Food Notes > Cooking recipe