Toni’s risotto milanese
Big Toni’s version of the Italian classic, and the accompaniment to Ossobuco.
For 6 people you will need:
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.
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.
Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil.
You can order it here.