Various Risottos as found in LombardyTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:108.3 kcal
Proteins:5 g
Fats:6.3 g
Carbohydrate:6.3 g
Fibers:0.4 g
Sugar:1.4 g
Cholesterol:21.8 mg
Sodium:197.8 mg
Calcium:7.7 mg
Energy:388 kcal
Proteins:17.8 g
Fats:22.6 g
Carbohydrate:22.5 g
Fibers:1.5 g
Sugar:5.1 g
Cholesterol:78 mg
Sodium:709 mg
Calcium:27.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
ml
chicken broth (twice the volume of rice)
200
ml
rice
250
ml
onion, finely chopped
40
g
butter
2
ml
saffron
90
ml
beef marrow (optional)
125
ml
dry white wine
150
g
pickled beef tongue
150
g
mushrooms
150
g
ham
200
ml
tomato, peeled, diced and cooked
1
small white truffle
METHOD
- in a small saucepan, cook the onions in the butter over low heat until translucent but not browned; add the rice and continue cooking until the grains become translucent;
- add the chicken stock; bring to a boil, stirring constantly; cover and cook over low heat for 16-18 minutes;
- add the tomato, mushrooms, ham and tongue, all finely chopped, as well as the truffle; serve immediately.
CHEF'S NOTES
While there’s the traditional Milanese risotto made with saffron to accompany osso buco, there are also numerous variations that constitute a whole meal, made in various ways: with parsley (erborinn), asparagus (spàgitt), turnips (rape), frog’s legs (rane) or veal offal (coràda).
When it comes to the cooking method, it’s the same as for a rice pilaf.
