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Risotto Milano by night – Risotto Milanese revisited

Ingredients for 4 servings

For the broth:
50 g onion
50 g celery
50 g carrot
1 g pepper in grains
1 g laurel

For the ossobuco ragout:
500 g veal ossobuco
100 g onions
100 g celery
Sedano 100g
1 g pepper in grains
1 g laurel
100 g dry white wine
50 g peeled tomatoes
30 g fine sweet salt from Cervia
200 g vegetable broth

For the saffron zabaione:
120 g egg yolks
200 g 34% fat cream
15 g fine salt
2 g saffron


For the risotto:
280 g Carnaroli rice from Riserva San Massimo
50 g dry white wine
25 g active charcoal
35 g butter
35 g Grana Padano D.O.P. 24 months
10 g fine sweet salt from Cervia
50 g extra virgin olive oil

Preparation time: 18 minutes
Cooking time: 18 minutes
Total time: 36 minutes
Difficulty level: Facile

Preparation

Prepare the broth in a small pot, cooking all the ingredients in water for circa 30 minutes over a low flame. Start the preparation for the ragout in another pan. Soften the finely chopped vegetables over a low flame, add the ossobuco and roast them on a very low flame. Deglaze with the white wine, letting the alcohol evaporate and continue the cooking process for circa 2 hours adding the tomatoes and some of the vegetable broth. When the ragout is cooked, put the ossobuchi on a plate and chop them finely, mixing also the marrow.

Prepare the zabaione in a bowl, whisking the egg yolks over a waterbath until they turn spongy. Gradually add the lukewarm cream with and the saffron. Don’t forget to salt.

Roast the rice in a pan with hot olive oil, deglaze with white wine, let the alcohol evaporate and continue the cooking process gradually adding vegetable broth. Halfway through the cooking process, add the charcoal and cook for circa 18 minutes, cream the risotto with butter and grated parmigiano reggiano cheese. Serve on a hot plate and decorate it with the saffron zabaione and the ossobuco ragout.

This recipe comes from the revisitation of the typical recipe for Risotto Milanese. the charcoal adds the element of nightlife of Milan to the risotto, the saffron isn’t added directly to the risotto, but as a zabaione that together with the ragout represents the decoration of the risotto.

Antonio Danise

Antonio Danise, chef at the restaurant Villa Necchi alla Portalupa

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