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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Risotto Alla Milanese   
    Categories: Italian, Rice   
         Yield: 4 Servings   
       
         1    Onion   
        75 g  Butter -OR-   
        15 g  Butter; plus:   
        60 g  Bone marrow   
       350 g  Risotto rice (carnaroli,   
              - arborio, vialone nano)   
         1 l  Beef stock or chicken or   
              - vegetable stock   
        75 ml Dry white wine   
         1 ts Saffron threads; level   
        75 g  Parmesan or gana padano;   
              - finely grated   
       
     The saffron that gives the dish its striking colour is rightly   
     expensive (it takes about 150 flowers to produce a mere gram), but   
     you don't need much and, though it's often served alongside osso   
     buco, I think it makes a fine meal on its own with a bitter-leaf salad   
        
     Peel and finely chop the onion; the aim is for it almost to disappear   
     into the dish, rather than remaining as distinct chunks, so take your   
     time over doing this. You could substitute two shallots, if you   
     prefer--their sweetness works particularly well with the flavour of   
     the wine and cheese.   
        
     Melt a generous tb of the butter in a frying pan set over a medium-low   
     heat, then fry the chopped onion until soft, golden and limp, but not   
     coloured.   
        
     Turn the heat up to medium-high, add the rice and fry, stirring   
     constantly, until the grains are hot and starting to turn translucent   
     around their edges.   
        
     Meanwhile, bring the stock to a gentle simmer on the hob.   
        
     Beef is the traditional choice with osso buco, but you may prefer to   
     use a chicken or vegetable-based example, or simply water down the   
     beef stock for a slightly lighter dish.   
        
     Conversely, for a beefier result, substitute some of the butter with   
     bone marrow from the butchers.   
        
     Once most of the rice grains are semi-translucent, pour in the wine   
     (it should hiss when it hits the pan) and leave to bubble away until   
     it's almost all evaporated.   
        
     You could also use dry vermouth or sherry here, if that's what you   
     have to hand, or indeed leave out the alcohol altogether, as many   
     local Milanese recipes do.   
        
     Stir in a ladleful of hot stock, then leave to cook until it's all   
     been absorbed. There's no need to stir at this point.   
        
     While you wait for that, lightly crush most of the saffron threads in   
     a mortar (keep a few back to use as a garnish later), then pour in a   
     little of the hot stock and leave to steep and infuse.   
        
     Keep adding ladlefuls of hot stock for about eight minutes, waiting   
     until each one is absorbed before adding the next, and begin stirring   
     the rice as you do so.   
        
     Keep going until the rice is just a little al dente for your taste;   
     classically, it should still have some bite in the centre, but that's   
     up to you.   
        
     If you run out of stock, switch to hot water.   
        
     Stir in the saffron-infused stock.   
        
     Risotto should have a loose texture that's more like porridge or a   
     loose rice pudding than anything capable of holding its own shape; if   
     yours feels a little on the stodgy side, stir in a little more stock   
     or water as your taste dictates. Try it before deciding, though,   
     because you might find it rich enough as it is.   
        
     Add the remaining butter or bone marrow to the risotto, along with the   
     grated cheese; grana padano is the local option.   
        
     Cover and leave to sit for a couple of minutes, then vigorously beat   
     the risotto until it turns creamy.   
        
     Season to taste (you may well not need any more salt), garnish with   
     the reserved saffron and serve at once in hot shallow bowls.   
        
     Alternatively, to get ahead, after the first eight minutes of cooking   
     the rice in stock, spread out the rice in a single layer on a large   
     baking tray.   
        
     Leave it to cool, then transfer to a suitable container, cover and   
     chill.   
        
     When you're ready to eat, simply return the rice to the pan, heat   
     both it and the stock back up and continue with the recipe as written.   
        
     Recipe by Felicity Cloake   
        
     Recipe FROM:    
       
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