| Greg's risotto alla milanese |
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This is a traditional accompaniment to ossobuco. It's surprisingly filling; the quantities below should be sufficient for 4 people.
| quantity | ingredient | step | ||
| 100 g | onion | 1 | ||
| 20 g | butter | 1 | ||
| 15 g | veal marrow | 1 | ||
| 200 g | short-grained rice (Arborio) | 2 | ||
| 800 ml | beef broth | 2 | ||
| 0.4 g | saffron | 3 | ||
| 6 g | salt | 3 | ||
| 40 g | Parmesan cheese | 4 | ||
| 20 g | butter | 4 | ||
This dish takes an amazing amount of broth. Normally, for long grain rice, I reckon about 1.5 times as much water as rice, but here 4 times really seems to be correct.
This is a version that I made (for 3 people) probably in July 2014, but I have no record of it. It omits the marrow.
| quantity | ingredient | step | ||
| 80 g | onion | 1 | ||
| 40 g | butter | 1 | ||
| 600 ml | stock, beef or chicken | 2 | ||
| 0.25 g | saffron | 2 | ||
| 150 g | short grain rice | 3 | ||
| 4 g | salt | 3 | ||
| 30 g | parmesan cheese | 4 |
Finely chop the onion and sauté in butter until translucent. Do not brown.
Meanwhile, bring the broth to the boil, reserve about 50 ml and put in the saffron.
When the onion is translucent, add rice and mix well until the rice absorbs some of the butter. Add salt and enough of the broth, including the saffron strands, to just cover the rice. Bring to the boil and reduce. Continue to add the broth, a little at a time, until it is mainly absorbed and the rice is just a little moist. It shouldn't get as dry as cooked rice for Asian cuisines.
Shortly before serving, mix in the Parmesan cheese. Traditional recipes want more cheese on top, but I find that too much.
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