In this episode, two versions of it will be presented: risotto al barolo and with porcini mushrooms. Enjoy!
The invention of risotto alla milanese (risotto with saffron)
Leonardo da Vinci was painting the ‘Last Supper’ (in the sacristy of Santa Maria delle Grazie, in Milan). He was late and Ludovico Sforza had asked him to finish as soon as possible. So he didn’t come down from the scaffolding and ate and slept there. One day they brought him a plate of white rice that he started eating while painting using ochre paint made with saffron, and some saffron fell into his rice. But being hungry and not having time to get another dish, he ate the rice like that and discovered that it was delicious….
1. For the risotto al barolo
If you had the base of braised in wine meat, it would be wonderful. If not, sauté finely chopped onions (preferably red) with some marrow, if possible.
Add the Carnaroli or Vialone nano rice and sprinkle with wine (if you want a more acidic flavor, put half the wine at the beginning and half at the end, if not, put it all at the beginning). Cook with the broth for about 20 minutes. Once cooked, remove it from the stove and stir with butter and parmesan cheese.
2. For the risotto with porcini mushrooms
As above, but with less onion and no roasted meat base. If the mushrooms are fresh you cut them into small pieces and put them in the beginning with a little parsley and garlic. Then add the rice and a little white wine, and bring to a simmer, stirring at the end with butter and parmesan cheese. If the mushrooms are dry, you put them to recover in warm water 2-3 hours before. Avoid parsley and use the water from the mushrooms themselves instead of white wine or a round of broth.
For the broth: put some celery, onions and carrots in a pot with cold water and some beef and chicken meat. Bring to a boil and turn the flame to low and let it cook for 12-24 hours, adding some water and removing the foam along the way.
The risotto with porcini mushrooms can be made with or without saffron. But in the Milanese style, the marrow must necessarily be added at the beginning instead of the oil (or together with it if it is not enough).