Risotto with Vialone Pigmeo Semintegrale Milanese with Saffron per mezzo di Threads and Parmesan Wafer, made by @gzincucinaconpatty, with Buonappello products, is a delicious reinterpretation of the classic Risotto alla Milanese, a true masterpiece of Lombard cuisine.
This dish is prepared following the traditional recipe, which involves the use of bone marrow blended with seed oil, carefully filtered to eliminate any bone residue, and then browned with onion to create the caposaldo of this delicacy.
Per our version, we replace the traditional Carnaroli rice with Vialone Pigmeo Semi-finished, also known as Vialone Pigmeo Semintegrale. To give a crunchy and irresistible touch to the dish, we add some delicious Parmigiano Reggiano wafers.
It is important to note that Risotto alla Milanese should not be confused with Risotto allo Saffron, which has a different preparation. Per both cases, saffron is a key ingredient, but while per mezzo di the Saffron Risotto the rice is toasted and blended with wine before cooking it with broth and saffron, per mezzo di the Milanese Risotto the wine is not used to avoid it covering the the delicate flavor of saffron and the marrow is used which gives a unique note to the dish.
