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Soviel kompromisslose Qualität braucht einen fairen Preis. Risotto alla Milanese is a rendition of risotto which is just flavoured with saffron, and is arguably the most famous dish that originates from the Lombardy region of Italy.
The Lombardy region of Italy is the richest of the twenty administrative regions of Italy and encompasses Milan, the second biggest city in Italy.
It was here in Milan, that the Risotto alla Milanese was invented. The exact origin of this dish is unknown and is surrounded by many stories, some which contradict each other.
The first known recorded instances of this recipe started appearing in books around the s. Prior to this, recipes for cooking rice in Italy usually consisted for the rice being boiled, compared to the risotto we know nowadays, where rice is first cooked in a soffritto of onions and butter in order to coat each grain in a film of fat known as tostatura , before deglazing the pan with white wine.
From the recipes from the s, we know that Risotto alla Milanese back then was cooked with stock slowly being mixed in, with the gradual addition of cervellata a beef and veal sausage stuffed with cheese , and coloured with saffron.
The dish today however, is made without the traditional sausage and is instead enriched with bone marrow. The widely told story of how Risotto alla Milanese was invented begins with the construction of the Milan cathedral, now the third biggest cathedral in the world.
In the s, the daughter of Valerio della Fiandraleads the painter of the great glass windows of the Milan cathedral , was getting married.
During that time, saffron was widely used to colour stained glass gold as a symbol of prosperity. This story is likely to be a folklore than has been spread by word of mouth over many generations and is unlikely to be true as records of the dish only appeared during the s.
Rice first entered Italian cuisine in the early s when the Moors the muslim inhabitants of southern Italy , settled in Sicily.
From here, the cultivation of rice spread northwards to the Po Valley river, which provided enough water for semi-aquatic rice to grow all year around.
As rice dishes evolved into risotto as we know it today, risotto started to be served as a first course il primo. As this dish is relatively plain, the quality of ingredients used in the dish matters even more in making a truly exceptional dish.
The most common variety of rice used to cook risotto is Arborio rice, while Carnaroli rice on the other hand is usually considered more superior as it has a higher starch content which is vital in making a creamy risotto.
Of all the different estates that produce Carnaroli rice, the most sought after Carnaroli rice is made by the Acquerello farm in the Piedmont region.
The Acquerello rice farm was first started in by Cesare Rondolino and rose to fame due to its use of aging and heating techniques to produce rice of superior quality.
During production, harvested grains are aged under temperature control for 1. This aging process allows the rice to develop a deeper and richer flavour similar to aging wine.
After aging, the rice is unhusked and polished down in a process similar to polishing japanese rice for sake. In a process unique to Acquerello, the germ layer removed from the rice is not thrown away, but instead slowly heated up and gently mixed back into the rice grains, combining the nutrients contained inside the germ with the white rice.
This produces a white rice that has the nutrition of brown rice, while also being enrobed with a layer of starch.
This mean that when cooking Acquerello rice in risotto, one does not need to constantly stir while adding stock.
The stock can actually be added all at once, with the vigorous mixing due to boiling motion of the stock being enough agitation to create a rich and creamy risotto.