Risottos
Legend says Risottos are the product of Arabs bringing rice to Spain and Italy during the middle ages. It was in Milan where rice met its destiny. Under Spanish rule for two hundred years and it is not chance that made rice a staple of the region. Slow-cooking also dominated the culinary landscape of the region, Ossobucco was the local favorite. The slow-cooking principles were combined with the local rice, releasing all the rich flavors, and spices for which the area was known, to create ‘Risotto alla Milanese’ (using saffron)
Served by itself, or as an accompaniment to Ossobucco and other dishes, risotto was discovered to be an excellent way of using the shorter-grained rice, the starchy component of the dry grain mixing with the stock to create a thick, creamy sauce.
Did you know that Risotto is actually the technique and not a type of rice ? Yes, short grain rices like the Carnalori, Arboreo, and the Vialone Nano are used in Italy, but you can use the technique with many different grains. The slow cooking method that demands our attention is the main point behind the dish. Don't forget to add a little white wine!
The Gremolada covering our Osso Buco alla Milanese is full of Umami and makes the dish jump out of the plate. Lemon zest, chopped garlic & parsley, and anchovy fillets make this special condiment.