{"id":929,"date":"2009-08-05T19:03:52","date_gmt":"2009-08-05T18:03:52","guid":{"rendered":"http:\/\/www.crossingitaly.net\/travel\/?p=929"},"modified":"2009-08-05T19:05:48","modified_gmt":"2009-08-05T18:05:48","slug":"milanese-cuisine-yes-lets-start-with-risotto-with-saffron","status":"publish","type":"post","link":"https:\/\/www.crossingitaly.net\/travel\/929\/milanese-cuisine-yes-lets-start-with-risotto-with-saffron\/","title":{"rendered":"Milanese Cuisine? Yes, let’s start with Risotto with Saffron!"},"content":{"rendered":"

\"risotto-prima\"<\/p>\n

The Milanese cuisine<\/strong> is really well known and appreciated because of its absolutely delicious dishes, often born from a poor but tasteful kitchen.
\nOne typical dish is the Milanese risotto with yellow saffron (Risotto alla Milanese<\/strong>), which according to tradition, has been invented in 1574 by a student Mastro Valerio of Flanders, creator of the windows of the cathedral. Saffron was in fact used for “reviving” the yellow colour.<\/p>\n

Recipe\"risotto4\"<\/span><\/span><\/span><\/strong><\/p>\n

Ingredients:<\/span><\/strong>
\n160 grams of rice,
\n50 grams of butter,
\n30 grams of minced beef marrow,
\n100 grams of pork sausage,
\n2-3 litres of boiling meat broth,
\n1 onion,
\n1 piece of butter,
\n1 tuft of pistils of saffron or 1 sachet of saffron,
\ngrated Parmisan Cheese.<\/p>\n

(You can add 20 grams of dried mushrooms or 1 sliced white truffles over the risotto) <\/p>\n

\"risotto3\"Preparation:<\/span><\/strong>
\nPut in a casserole marrow, butter, chopped sausage and sliced onion. Cook gently on low heat, till it gets a golden colour.
\nAdd the rice and stir well so that it can absorb the sauce. At this point, raise the flame and begin to add boiling broth to the rice, continuing to stir regularly with a wooden spoon.
\nAs the stock evaporates and is absorbed, continue to stir and to add the boiling broad. The rice doesn\u2019t normally need more then 14-18 minutes.
\nWhen the rice is cooked for two thirds, add the saffron melted in broth.
\nAdd the mushrooms, kept in a water bath 30 minutes before the rice is ready. \"rosotto2\"
\nFinally add a bit of butter and parmesan cheese.
\nThe risotto should be kept fairly liquid, that means grains must be well separated, but linked together\u00a0with a creamy sauce.
\nWhere to Sleep.<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The Milanese cuisine is really well known and appreciated because of its absolutely delicious dishes, often born from a poor but tasteful kitchen. One typical dish is the Milanese risotto with yellow saffron (Risotto alla Milanese), which according to tradition, has been invented in 1574 by a student Mastro Valerio of Flanders, creator of the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[309],"tags":[465,480,656,655],"class_list":["post-929","post","type-post","status-publish","format-standard","hentry","category-lombardy","tag-italian-cuisine","tag-italian-recipes","tag-milan-cooking","tag-risotto-milanese"],"yoast_head":"\nMilanese Cuisine? 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