RISOTTO ALLA MILANESE CON MIDOLLO

Ingredients for 4 people
Authentic Carnaroli Rice 300g
Veal broth
1 sachet of saffron powder
Pistachio saffron (Spanish or Italian) 2g
Grated Parmesan Cheese 80g
Alpine butter 30g
Marrow cooked in broth 30g
1 shallot
Extra virgin olive oil

Preparation
We heat the extra virgin olive oil in a pan and brown a shallot cut in half, once the shallot is browned, we remove it being careful not to leave any piece in the pan.

Add the Carnaroli rice from the San Massimo reserve and toast it until it is translucent, at this point you must start cooking with the broth a little at a time and also add the saffron (powder and pistils).

When cooked, the risotto must be stirred with grated Parmesan cheese and butter.

Now you can prepare the dishes that we will decorate with three slices of marrow in the center of the risotto, and a few saffron pistils around the plate.

 

Discover the authentic Carnaroli rice
Fruit of the natural richness of our biodiversity.

In an agricultural area surrounded by unspoiled nature and irrigated by pure spring water, inside the San Massimo Reserve, we cultivate a very high quality rice: the authentic Carnaroli, both classic and wholemeal.

Our rice is appreciated by the greatest chefs because it is a genuine product, with an ancient history, the result of a great love and respect for nature and for the territory.

 

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