Great Italian cooking starts at home. Just ask an Italian. It starts in your nonna’s kitchen where simple, regional classics have been perfected over generations. ABIGAIL DONNELLY honours the originals here, with a few inspired (and ethical) twists of her own
LOMBARDY: Milan
Milan, the global capital of fashion and design in northern Italy, is also famous for maize-based dishes such as polenta, as well as ricebased dishes, especially risotto. Creamy risotto alla Milanese gets its vivid golden colour and distinctive flavour from saffron, one of the rarest spices on the planet – some of the best is grown on the plains of the Abruzzo region, east of Rome.
RISOTTO ALLA MILANESE
Serves 6
A LITTLE EFFORT
Preparation: 25 minutes
Cooking: 50 minutes
marrow bones 6
chicken stock 1 cup
olive oil 3 T
endives 3, halved
lemon juice 1 T
Woolworths pork-and-herb bangers 6
rocket, for serving
For the risotto: butter 100 g, plus 2 T
olive oil 2 T
leeks 3,
finely chopped garlic 4 cloves, chopped
risotto rice 500 g
saffron a pinch chicken stock 1 litre, warmed
white wine ½ cup
Parmesan 100 g grated, plus extra for serving
sea salt and freshly ground black pepper, to taste olive oil 2 T
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Esta historia es de la edición July 2019 de Woolworths TASTE.
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