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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
Traditionally local, although known well outside the region, are risotto alla milanese, which owes its characteristic yellow color to saffron; its "simplified" version alla monzese without saffron and with luganega instead of beef marrow; and risotto alla pilota, typical of the Mantua area.
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]
3. Risotto alla Milanese. It may come as a surprise that rice is one of the most-grown crops in northern Italy and Risotto alla Milanese is a perfect representation of the city of Milan. Its rich ...
Ossobuco served with risotto alla milanese. Due to the different historical events of its provinces and the variety of its territory, Lombard cuisine has a very varied culinary tradition. First courses in Lombard cuisine range from risotto, to soups and stuffed pasta, in broth or not.
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Risotto alla Milanese, a typical Milanese meal A dish of Cassoeula, common and popular in Milan and the area around the city during winter The funky interior of the trendy Just Cavalli Café Like most cities in Italy, Milan and its surrounding area has its own regional cuisine, which, as it is typical for Lombard cuisines, uses more frequently ...
From undercooked rice to a poorly-seasoned dish, Hell's Kitchen fans are no stranger to chef Gordon Ramsay's rants about the many ways contestants mess up his iconic lobster risotto recipe.The ...