In honour of tradition, we want to share the historical recipe for Risotto Milanese taken from the publication “beneficent gift of the sky, white RICE...” care of the National Rice Board.
- Clean with care 800g of rice. Prepare half a pan of boiling broth on a stove. Put it on the stove next to a saucepan with 100g of butter, 50g of ox-marrow and a chopped onion. When the onion has browned, remove the largest pieces and along with the parts of the marrow that remain, (the hard and fibrous part)
- Place the rice in the boiling fat and, stir for some minutes, with a wooden spoon
- Add a ladle of boiling broth and remember that risotto Milanese must be stirred continuously
- When the broth has been completely absorbed by the rice, add another ladle to it and, after some minutes, another
- When the rice is half cooked, pour it into the saucepan with half a glass of dry white wine (or red if you have no white); add salt and pepper to taste
- In a small pan of broth add a little saffron, or some stamens of the flowers of saffron (if you are lucky enough to have them); pour in the risotto and continue stirring
- When the rice is cooked, put 50g of butter in the saucepan with50g, of grated Parmesan or of Lodigiano says the final stirring should take place when plated and the yellow risotto is one of the delights of Milan
But... (if I wanted to make the dish more complicated an... you melt butter, in a pan (and after having washed and cut them to pieces), brown chicken livers and other offal and add to the risotto.