Overview
Have you ever been forced to abandon your regiment in the middle of a line to have dinner? Well… It happens to us Italians very often! (This because you dirty English people organize events during Italian dinner hours! THE ONLY AND HOLY TIME ZONE IS ROME! not the barbarian LONdiNiuM one)So, to prevent the sergeant from starting to rail against you, simply PREPARE FOOD BEFORE and eat during the line like real captains do!In this guide I, Captain Kriger, will show you how to prepare an authentic Milanese risotto! One of the countless wonders of Italian gastronomy. ATTENTION: BEWARE OF BARBAR IMITATIONS (they could contain coronavirus)My life spent as captain of a ghost ship and defender of greenland made me a master in the preparation of Milanese risotto. LET’S BEGIN!!!!!!!!!!!!!!!!!
INGREDIENTS FOR THE TRUE RISOTTO
-Riso Carnaroli | 240g | (Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized)
-Cubed Butter |100g|
-Chopped shallot
-Saffron in pistils
-Beef broth |1,5lt|
-Parmigiano Reggiano |40g|
-Marrow
-Salt and pepper
-Some extra virgin olive oil
Preparation
Catch a famous Italian chef like this
and take his marrow
Now craft a pot and put in (lol put-in) some chopped shallot and a small knob of butter and let it melt.
After the melting of our mixture adding the rice and subsequently the saffron.
When the grain becomes translucent, we start to cook with our broth (yes is a very communist recipe).
And don’t forget the salt
Salt is precious!
When the rice is cooked, more correctly “al dente”, remove it from the heat and let it stand for one minute.
Then thickening it.
Thickening means adding fat
So parmesan, fresh oil, a pinch of pepper
And now WE stirring OUR rice
Cook on a plate the marrow and add it
Now shout some Mamma mia and serve it!
Ulalà, BUON APPETITO AND ARRIVEDERCI.
That’s all folks
You are now ready to fight in an Italian regiment
You can show to the enemy that you are a true descendant of the Romans
And you can use our age-old invincible tactics like the changing side to confuse and destroy the enemy
For more dishes rate the guide.
