BIG TONI’S ITALIAN KITCHEN

Toni’s risotto milanese

Big Toni’s version of the Italian classic, and the accompaniment to Ossobuco.

For 6 people you will need:

• ◆     1.5  litre (2 1/2 pints) chicken stock (home made would be best)
• ◆     25g of diced pancetta
• ◆     1/2 of a teaspoon of saffron soaked in 350ml of hot stock or water
• ◆     2 finely chopped shallots
• ◆     60g (2oz) butter
• ◆     3 tablespoons of olive oil
• ◆     400g of Arborio rice
• ◆     50g to 100g of freshly grated parmesan
• ◆     Salt and pepper to taste

How to make:

Bring the chicken stock to a simmer.

In a heavy bottomed large sauce pan or casserole add the chopped shallots, pancetta, 30g of the butter and all the oil to the pan and cook until the shallots are translucent not coloured, then  add the rice and stir until all the rice has been coated with the oil. 

Once coated add a ladleful of stock stir until the rice absorbs the liquid and has reached a porridge like consistency, add another ladle of hot stock and continue to stir.

Make sure you don’t let any rice stick to the bottom of the pan, keep adding the stock and when its been absorbed by the rice add some more, remember do not stop stirring.

After 15 minuets add half of the saffron liquid.

It will take about 30 minutes to cook the risotto but after about 20 minuets cut the amount of stock you add to half a ladle each time and taste the rice. When it is cooked it will have a creamy consistency, bound together, fluid but not runny.

Just before the rice is cooked stir in the second half of the saffron liquid

When the rice is done turn of the heat mix in the cheese,  and rest of the butter check the seasoning and serve with a bowl of freshly grated parmesan.

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