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Fabulous Rice Dish |
Milanese Rice Recipe 5 Star version |
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This is one of the very best meals you are ever going
to eat. Combine this with juicy tender Turkey breast meat and
its a feel good meal. After the meal you have a feeling of well
being and contentment. this recipe done right turns rice into
lobster. Its a miracle. traditional milanese rice uses a small
amount of bone marrow which means its no longer a vegetarian
dish. Some say this is then saffron rice.
I disagree. Thai restaurant saffron rice uses saffron powder and is not
comparable with this version at all in taste or texture.
Serve with roast chicken (or even better Turkey) as a stunning complete meal. I can say that eating saffron on a regular basis is good for ageing eyesight. Eating this dish is like eating chocolate. Just wonderful. |
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½ onion diced 330g long grain rice 1 Tbs olive oil 1 Tbs Truffle oil 30g salted butter 1 cup Lambrussco white wine 1 litre clear stock low salt 1 g Saffron Strands (Iranian) 35g Parmesan cheese 50g salted butter Variation: I have cooked this by replacing the olive oil with Truffle oil. (Olive oil infused with truffle.) At 2 Tbs it is a whole different dish. I think overpowering. Although one person I served this to has to this day insisted it the best thing they have eaten. But my family still prefer the original recipe. I can go either way. Both are so good. The amount of Saffron needed will be determined by the Saffron. The more expensive the less required. It seems to me the longer the stems the better the quality. |
In a mortar and pestle grind the saffron strands to a powder. Heat stock till simmering in a separate saucepan. Heat wine in small saucepan. In a large deep saucepan heat oils and 30g butter, add onion and cook for 2 minutes then add the rice, cook 3 more minutes Add Lambrussco and cook till just absorbed. Toss and swirl pan rather than stir. Add simmering stock 3 small ladles at a time stirring each time till liquid is just absorbed, about 30 minutes in total time. Rice is cooked when just past al dente. Add saffron towards end of cooking with the last ladles of stock. Then stir in parmesan cheese and then 50g butter. Heat through. If you used a really good parmesan than very little if any additional salt will be required. Let stand 5 minutes before serving. Beware, the only mistake you can really make is too much salt. I never use a supermarket stock as they have too much salt. You need to make a low salt stock seperately. For the stock in this recipe I simmer 2 litres of water for an hour ahead of time with a corn cob, a potato, half an onion and 4 cloves of garlic and a teaspoon of salt. I usually use a long grain rice. They say you should use Aborio or Carnaroli rice to make a risotto. For this recipe I disagree. My family actually prefers the long grain version and so do I. And do not make it liquid or runny. A bit stiffer than a risotto is best.
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