Risotto Milanese
Tobie Puttock & Mish DelishIngredients:
Serves 4
- 1 ½ litres beef or vegetable stock
- ½ teaspoon of saffron
- 1 small onion, peeled and finely diced
- 1 stick of celery, slightly peeled, washed and finely diced
- Tablespoon of olive oil
- 200g-risotto rice, I use vialano nano
- 1 bay leaf
- Splash of good quality chardonnay
- About 50g best quality butter
- Handful of good quality finely grated Parmesan
- Sea salt and freshly cracked pepper
Basic Chicken Stock by Mish Delish
Makes approximately 2 litres
- 2 chicken carcasses
- 6 chicken wings
- 2 chicken feet (optional)
- 1 large onion, halved (skin intact)
- 1 carrot, chopped into 4 pieces
- 1 celery stick and leaves, chopped into 4 pieces
- 1 bay leaf
- 6-8 whole black peppercorns
- 1 generous pinch of salt
- Cold water to cover
Method:
- Firstly place the stock into a large pot and add the saffron, bring to the boil and reduce to a very light simmer.
- In another large pot heat the olive oil over a low-medium heat, add the diced onion and celery and very gently cook without colouring for about 10 minutes or until soft, translucent and without colour.
- Increase the heat to medium and add the rice, stir until also translucent and then splash in a little chardonnay (about a mouth full). Keep stirring and once the wine has evaporated add a ladle of the hot saffron stock and stir until it has been absorbed.
- Continue to add a ladle of stock at a time.
- After about 15-25 minutes the rice should be tender but “to the tooth”. Remove the pot from the heat and add a final ladle of stock, the butter, grated parmesan and seasoning to taste, stir through and place a lid on the risotto pot and allow it to rest for a couple of minutes.
- Arrange the rice between the plates with a little marrow on top and finish with freshly grated Parmesan.
Basic Chicken Stock
- Put all the ingredients into a large stock pot and add just enough water to cover.
- Place the pot over a medium heat and bring to the boil.
- Lower the heat to a very gentle simmer with the lid on and cook for up to 2 hours.
- Strain and store in an airtight container in the fridge for up to 5 days or freeze for later use.
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