Monday, February 9, 2015

Risotto alla Milanese

In the last couple of years, I have crowned myself the Queen of Risotto.

I always thought it would have been hard to make those creamy, delicious, wintery risottos I saw in the Italian Restaurants.

Tonight I have proven, once again, it is one of the easiest dishes one could make in about 10 minutes.

To that time, you need to add the actual cooking time of the Arborio rice, which is on average 14 minutes.

Well, it cooks itself, so I'm only going to consider the 10 minutes it takes to:

1. Chop a large white Onion and place in a non stick pan with about two tablespoons of Olive Oil.

Soften the onion and add a spoon of Vegetable Stock paste, then add about half a cup of Water and blend it all. You should get a cream that looks like this:

Then add a few filaments of Saffron. It is very expensive so use only a little.

Here is the little jar my mother sent to me a couple of months back. There is about 200 Euro worth of saffron in it, and it comes from her garden, from the bulbs I bought for her two years ago. At present, the price per gram is higher than that of gold...

Stir in now a couple of tablespoons of Turmeric Powder. It will give the rice the yellow colour and a nice taste. Plus, it's a super good food :)

Now put in about 6 cups of Water.

Stir and bring to the boil, adjust the Salt and let boil for a few minutes.

Add 3 cups of Arborio rice

Stir a bit, cover again and let cook on low to medium heat for 14 minutes, stirring every now and then. 

Once the timer goes off, add a dollop of Butter and grate some Parmesan or Grana Padano cheese on it, stir again and serve. And, more importantly, enjoy!

The doses above will be enough for 4 adults, plus you'll have a bit left over for your lunch box...

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