This is one of the very best meals you are ever going to eat.
Done right it turns rice into lobster. Its a miracle. However, it is very technical to get perfect.
Each grain of rice a perfect tasty morsel. So pay close attention.
Milanese rice is creamy with a pearl like texture.
Let it cook dry once or get too hot on the bottom and the texture is ruined.
Add too much stock at a time and it won't be as creamy. So constant attention is
required. The real skill is getting the correct balance between the
saffron and the saltiness of the parmesan and butter. Salt will quickly overpower
the saffron so make your own very low salt stock. Start with less
parmesan and add more to taste. Some parmesans can be quite salty and so
less will be required. Remember the butter will also add salt at the
end. Less salt is better than just a little too much salt, allowing the
saffron flavour to shine.
Serve with roast chicken (or even better Turkey) as a stunning complete meal. I can say that eating saffron on a regular basis is good for ageing eyesight. Eating this dish is like eating chocolate. Just wonderful.
Ingredients
½
Onion finely chopped
330g Rice (see note)
30ml peanut oil
30g butter
250ml Lambrussco white wine
2 litres clear stock
very low salt*
2g Saffron Strands
50g Parmesan cheese
50g salted butter
1 Tbs Truffle oil (optional)
Method::
Heat
the stock* till simmering in a separate saucepan. Heat the wine in small saucepan.
Steep the saffron in a small cup with a ladle of the stock.
Over medium heat in a large deep saucepan heat
2 Tbs of oil and 2 Tbs of butter. Add the onion and cook for 3 minutes and then add the rice, cook
4 more minutes stirring constantly keeping control of the heat.
Add the wine and
stir constantly till well absorbed.
This will be quiet violent. Adjust the heat to a medium low heat. Heat
is just more than a simmer, less than a fry.
Add simmering stock 200ml at a time, stirring till the liquid is well absorbed.
Repeat till the rice is aldente, 20 minutes. Then add in the steeped
saffron with another ladle of stock and cook till absorbed. Then stir in the parmesan cheese
with 100ml of stock.
When absorbed add the butter and (optional) truffle oil and stir 1 minute. Taste. If you used a good parmesan
cheese then no added salt will be required. Put into a warmed dish and
serve immediately. I have never added salt.
Saffron is a very delicate flavour that can easily be overpowered.
Excess salt is the enemy. Parmesan cheese and the butter is all the saltiness
required.
Never use a supermarket stock in this recipe. Just too
salty. For the stock in this recipe I simmer 2 litres of water for an hour
or more ahead of time with a corn cob, a potato and half an onion.
No salt.
Milanese Rice Recipe
Saffron Rice. Great Taste and Texture