Risoto Milanês
Saffron risotto.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Risotto Milanese's origins are shrouded in culinary legend, dating back to the late 16th century during the construction of the Duomo di Milano. A young apprentice, known for adding saffron to everything, supposedly added it to a wedding banquet's rice dish as a prank. The dish, surprisingly, was a hit and became a staple of Milanese cuisine.
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Risotto Milanese is deeply ingrained in Milanese culture and identity. It's considered a symbol of the city's culinary heritage and is often served on special occasions and in traditional restaurants.
Festive Occasions
Risotto Milanese is frequently served during festive celebrations, such as Christmas and Easter, highlighting its status as a celebratory dish.
Local Pride
Milanese locals take great pride in their risotto, and there's often a friendly rivalry among families and restaurants over who makes the best version.
Symbol of Milan
Alongside Panettone, Risotto Milanese is considered a culinary emblem of Milan, representing the city's rich gastronomic traditions.
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Risotto Milanese boasts a rich, creamy, and savory flavor profile dominated by saffron. The saffron imparts a distinctive aroma, a subtly bitter taste, and a vibrant golden color. The bone marrow contributes a depth of umami, while the Parmesan cheese adds saltiness and further creaminess.
The key flavor components are saffron, which provides a unique floral, slightly bitter, and earthy note, along with its characteristic color. Bone marrow (optional but traditional) enriches the dish with deep umami and richness. Parmesan cheese lends a salty, nutty, and creamy flavor. White wine adds acidity and complexity, while the broth provides a savory base. Butter enhances the creamy texture and overall richness. Onion and garlic, finely diced, provide aromatic foundation.
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Saffron Quality
Use high-quality saffron threads for the best flavor and color. Infuse the saffron in warm broth before adding it to the risotto to maximize its impact.
Rice Selection
Arborio rice is the most common choice, but Carnaroli or Vialone Nano rice are also excellent options for their higher starch content, resulting in a creamier risotto.
Gradual Broth Addition
Add the broth gradually, about one ladleful at a time, allowing the rice to absorb the liquid before adding more. This ensures even cooking and a creamy texture.
Constant Stirring
Stir the risotto frequently, but not constantly, to release the starch from the rice and create a creamy consistency.
Mantecaura (Creaming)
At the end of cooking, vigorously stir in butter and Parmesan cheese to create a glossy, creamy finish known as 'mantecatura'.
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