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Pasta & Rice
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Risotti, Pasta, Dumplings,
Members: 13
Created By: Marcello Cividini
Latest Activity: Jun 1
Risotto Milanese - Is simple only with the rights ingredients
Slice a small onion and fry gently in 20 gr of butter and 30 gr of bone marrow. Add 500 gr of Carnaroli rice (can be substituted by Arborio or Vialone nano rice) and toast for a couple of minutes. Add half a glass of good white wine and stir rapidly to absorb the wine. Now start your timer. Add 3 laples of beef stock already salted, stir gently and add stock when needed.
After 9 minutes add the saffron (one envelope) and after other 9 minutes take away from fire.
Add 4 table spoons of grated Parmigiano Reggiano cheese and 20 gr of butter.
Stir until the butter melt down and wait 5 minutes to serve.
If you want mind-blow your dinner friends, you can add a thin square of pure gold, like Gualtiero Marchesi, a well celebrated italian, chef propose to his clients.
Discussion Forum
Potato Dumplings (Potato Gnocchi)
Started by Marcello Cividini Apr 17.
Risotto milanese 1 Reply
Started by stefano giovanetti. Last reply by Marcello Cividini Feb 28.
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1 Comment
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Comment by Marcello Cividini on March 25, 2008 at 11:33am
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Someone ask me why i've posted a risotto alla milanese recipe for 5 people instead of the usual 4.
The reason is the risotto al salto.
Very easy, but you need a bit of art to shape the rice disk.
Yes you need the leftovers of risotto alla milanese to taste this little wonder of risotto al salto
You need also a non-stick pan and a nut of butter. Fry the rice in butter giving the shape of disk with a spatula, less than a centimeter thick. When fried by one side, turn the disk with the help of a plate. When cooked add abundant grated Parmigiano and enjoy of this crackling delicatesse.
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Nuts sauce
For 6 people you need:
500g of spaghetti
100 gr of shredded walnuts
100 gr of thick cream
5 spoons of bread crumbs
5-6 spoons of extra-vergine olive oil Garda dop
2 cloves of garlic
1 big chili pepper
5-6 spoons of grated parmigiano reggiano
Jamaica's pepper grated at the moment
a pinch of salt
A spoon of minced parsley
Make the spaghetti cook into salted boiling water; meantime heat up into a frying pan the extra-vergine olive oil with the 2 cloves of garlic and the entire chili pepper. When the oil will be tasty and the garlic gilded, add the bread crumbs and brown it for a while; than add the nuts and the cream, mix all together and warm it for a while.
Take away the garlic pieces and the hot pepper, than put aside the sauce; bolt down the spaghettoni 4 minutes before the time indicated on the package and keep the baking water. Put the pasta into a bowl with 3-4 half cups of water and end the cooking on high fire; incorporate the grated parmigiano, the Jamaica's pepper and the parsley. Serve the spaghetti hot.
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