ItalianMilanese
Risotto alla Milanese
by Chef Andrea Larossa · 62K subscribers on YouTube
A modern take on the classic Milanese risotto, paying homage to Gualtiero Marchesi with edible gold and a beef reduction that recalls the traditional ossobuco accompaniment.
- Difficulty
- medium
Ingredients
9 items- RicePreferably Carnaroli or Acquerello rice.
- ButterCold from the refrigerator.
- Cultured ButterButter flavored with vinegar, white wine, shallot, and pepper.
- SaffronSaffron stigmas.
- Grana PadanoOr Parmigiano Reggiano.
- Beef Broth ConcentrateIntense beef reduction (like a concentrated broth).
- SaltTo taste.
- WaterHot water for cooking and adjusting consistency.
- Edible Gold(optional) — Edible gold flakes for garnish.
Method
- Add the rice to a cold pan and begin toasting over medium heat. Add a few saffron stigmas.
- Toast the rice, stirring, until it is hot and you can feel the heat on your palm (about 2–3 minutes).
- Begin adding hot water gradually, a ladle at a time, stirring constantly. The cooking time starts now. Cook for about 9 minutes, or until the rice is al dente. Season with salt during cooking.
- When the rice is almost done and the liquid is mostly absorbed, remove the pan from the heat.
- Add cold butter (regular and sour butter) to lower the temperature and stir. Then add grated Grana Padano and mix vigorously.
- If the risotto is too thick, add a little hot water to achieve a wave-like consistency ('all’onda').
- (Optional) Return the pan to low heat for 30–40 seconds to reheat if needed.
- Plate the risotto and spoon a little beef reduction (ristretto di manzo) on top.
- Garnish with edible gold flakes.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
