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Risotto alla milanese: A speciality of Milan, made with beef stock, beef bone marrow, lard (instead of butter), and cheese, flavoured and coloured with saffron: Risotto al Barolo: A speciality of Piedmont, made with red wine, which may include sausage meat or borlotti beans: Risotto al nero di seppia
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation. [1]
Typical of Milanese cooking is instead ossobuco. Ossobuco with risotto alla milanese. In the area of Bergamo and Brescia is known the dish of polenta e osei, where birds such as thrushes or larks are browned in butter or on the spit and served together with polenta, [14] to which is added the pork alla bresciana. [15]
Bake the risotto. In a 350° F oven, bake for 35 minutes, or until the rice is tender and the liquid is absorbed. Add the finishing touches.
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Acclaimed chef Jaime Ramirez has created a menu of Italian favorites from risotto to cacio e pepe, bucatini carbonara, pork Milanese and more (and it’s all relatively affordable).
Rice dishes are very popular in this region, often found in soups as well as risotto. The best-known version is risotto alla milanese, flavoured with saffron. Due to its characteristic yellow colour, it is often called risotto giallo. The dish is sometimes served with ossobuco (cross-cut veal shanks braised with vegetables, white wine and broth).
Abbacchio alla romana Bistecca alla fiorentina Braciola served with grilled aubergines Bruscitti served with polenta porridge Cotechino, polenta and lentils Cotoletta with potatoes Ossobuco served with risotto alla milanese Pizzaiola Porchetta Rabbit cacciatora Saltimbocca Trippa alla parmigiana