Risotto alla milanese - Milanese risotto: a bit of history.
History of Italian cuisine Risotto dates back to the Renaissance and is a
descendant of the Spanish paella. The dish is said to have originated in 1535,
when Charles V made his son Philip duke of Milan, beginning what was to be
nearly two centuries of Spanish rule. Saffron added to the rice turns it a deep
yellow and adds a subtle yet pungent flavor.
Bone marrow is essential for a good risotto alla
milanese. Many
butchers give it away for nothing. You can freeze the marrow in small quantities
and use it as you need for risotto.
The rice for risotto alla milanese should be Italian superfine Arborio rice, or, better, Carnaroli rice, slightly moist
and al dente when done. The rice will continue to cook after it has been removed
from the flame, so be ready to add the butter and freshly grated Parmesan cheese
immediately.
|
