Comments on: Risotto alla Milanese

By: Matt

Matt — Thu, 09 Feb 2012 08:48:41 +0000

Hey Ben,

No I can’t say I’ve ever used that method. I generally make my risotto the same way, gently ladling stock into the rice until it’s reached the right level of doneness and then stir through some more butter / cheese / and reseason.

Interesting method though, I’ll have to look it up.

Thanks for stopping by.

By: Ben

Ben — Thu, 09 Feb 2012 08:38:54 +0000

Do you do to your risotto what Giorgio Locatelli does, with his mantecura or whatever its called, where he beats the butter and parmesan in very hard (rather than simply gently stirring it in)?

By: Carmen

Carmen — Wed, 16 Dec 2009 12:54:46 +0000

The saffron threads should be vibrant in colour and plumb. Good risotto is gratifying on it’s own.The whole house will smell of thick indulgence. I love the way you approach cooking and also enjoy the way you describe things.
Jason Boudville (Tannic Teeth) lives with me and introduced me to your blog.

By: Kate

Kate — Thu, 12 Nov 2009 04:06:36 +0000

I have no regrets about wearing hypercolour, still waiting for it to make a comeback, my only regret was when I broke it by putting it in the clothes dryer.

By: Beck

Beck — Thu, 12 Nov 2009 00:00:56 +0000

That looks so, so good! I haven’t made risotto in yoinks, but you’re inspiring me to get into it again… BTW did you get the whole saffron/salt thing from the Food Safari paella show? That’s where I first saw it and have used the trick ever since – you’re quite right, it works beautifully!

By: Linda A

Linda A — Tue, 10 Nov 2009 08:24:08 +0000

If you can get hold of some zucchini flowers with the little fruits on the end, I would highly recommend them as an addition to risotto. Simply chop and add toward the end. Delicioso!

By: Manggy

Manggy — Wed, 04 Nov 2009 09:29:21 +0000

Huh! You lost your love for cooking at one point? I’m glad it’s back, then! :) I remember my first taste of risotto- heaven. I really should make it more at home. I have to say, though, the curried chicken risotto sounds and looks delicious. A good ghost.

By: Matt

Matt — Tue, 03 Nov 2009 13:06:29 +0000

Reem: That’s quite a nose you have there, you should apply for work as bloodhound :) But yes, love that rich saffron aroma filling my house.

Tash: Give this one a try sometime… spoil yourself with saffron :)

Schtef: Calm your horror :) This was all in the past remember ?

Like those regrettable photos you see of yourself back in 1991 wearing a hypercolour t-shirt and a hot pink scrunchy in your freshly crimped hair… (not that i did that either) Fortunately our tastes change as we grow a little older and wiser :)

And I’d generally use a good pinch or two of saffron in this dish, which maybe equates to two teaspoons of saffron threads, probably less if you’re using powdered saffron (but I wouldn’t recommend using powdered stuff because it’s adulterated with other things).

By: Schtef

Schtef — Tue, 03 Nov 2009 07:45:42 +0000

Chinese risotto?!? I’m reasonably horrified, but won’t hold it against you. Lucky your Milanese turned out so lovely ;)

How much saffron do you end up using? I’ve used it before but it’s not a spice I use often.

By: Tash

Tash — Mon, 02 Nov 2009 13:53:09 +0000

It looks and sounds absolutely delicious!

I recently made a risotto with chicken cooked in a little truffle oil!
But Saffron is that spice I always want to use, but rarely get a chance!

Ahh the simple foods are always the best.