This Risotto Milanese takes inspiration from one culinary avenue that Stanley Tucci explores in the episode of Searching for Italy where he visits Piedmont, in the north of Italy where the beautiful, global city of Milan is. Risotto Milanese ended up being by far one of the most popular recipes from Searching for Italy, so much so that Tucci made it with his own mother. Now, TABLE brings you our take on it, with porcini mushrooms added for extra protein and flavor. Make this if you want to indulge in Italian cuisine without the meat! And, check out more of our Stanley Tucci inspired recipes from the hit series.
What Makes Risotto Milanese, well, Milanese?
Risotto Milanese is distinguished by its use of saffron, which imparts a vibrant yellow color and a unique, aromatic flavor. Saffron has been a part of Milanese cuisine for centuries, adding a luxurious touch to the dish. The use of saffron in this dish is particularly notable. This spice addition highlights the historical influence the ancient trade routes connecting Europe and Asia which made exotic spices available in Milan.
Stanley Tucci Inspired Risotto Milanese with Porcini Mushrooms
Description
Risotto combines with white wine and porcini mushrooms for a delectable dish.
Ingredients
- 8 cups beef broth, divided
- 20 saffron threads
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cups Arborio rice
- ½ cup dry white wine
- ¼ cup finely grated Parmigiano Reggiano
- 1 cup dried porcini mushrooms
Instructions
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Pour the beef broth into a saucepan and heat. Once hot, remove 1/2 cup of broth and place in a bowl with the saffron threads. Keep the remaining broth warm over medium low heat.
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Pour 1 ½ cups hot water over the dried porcini mushrooms and let soak until softened, about 20 minutes. Then, strain the mushrooms, reserving the soaking liquid. You should have about 1 cup of mushroom broth. Chop the softened mushrooms to desired size and set aside.
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In a large pan, melt 2 tablespoons butter in the olive oil. Add in the chopped onions and cook until softened, approximately 5 minutes.
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Next, add in the rice and stir, making sure to coat with the butter, oil, and mushrooms. Pour in the wine and cook, stirring continuously until the wine evaporates.
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Once the wine evaporates, pour in the saffron broth and cook, until the rice absorbs the broth. Next add the mushroom broth 1/2 cup at a time, stirring after each addition, waiting for the rice to absorb the broth before adding more.
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Continue cooking the rice in this manner, adding ladlefuls of the hot broth, stirring until absorbed, before adding more. Do this until the rice is tender, about 20 minutes. Place in the chopped mushrooms and stir to combine.
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Take the pan off the heat, sprinkle on the Parmigiano Reggiano cheese as well as the remaining 2 tablespoons of butter and stir to combine before serving.
Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla
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