What kind of dish is this?
This is an Italian dish in which rice is cooked in beef broth.
・riso = rice
・tto = ottimo = excellent
※There are other theories
The Birth of Risotto
In the 1400s, the Spanish brought rice to southern Italy and it was introduced to the north.
Around the same time, a famine struck northern Italy.
Because of this, more people began to eat rice and a lot of rice fields were born in northern Italy.
In those days people tried to make bread with rice flour. But they failed.
Eventually, they began to eat rice in soup.
In Milan and Turin, the style of cooking the rice in butter or olive oil and then cooking it in soup is born.
It’s almost identical to modern Risotto.
Milano at that time was ruled by Spain, so perhaps it was influenced by Paella.
In 1574, and this is just a legend, risotto with saffron was born.
It was created by the assistant of a craftsman who worked on the stained glass windows of Milan Cathedral.
The assistant, who was so adept at using saffron to color the glass, came up with the idea to serve a dish of rice colored with saffron at the wedding of the craftsman’s daughter.
The dish was cooked as a joke, but it was appreciated both for its taste and appearance.
Rice Misunderstood as Dangerous
Suddenly, rice was hated in Italy.
In the 1500s, rice was misunderstood as a malaria-causing agent because many of the rice farmers contracted malaria.
Many rice fields were destroyed and the rice culture in Italy was interrupted.
Malaria is caused by mosquitoes and water, but this was not known at the time.
The birth of Risotto alla milanese
However, with the passage of time, medical science has advanced.
Little by little it became known that rice and malaria were unrelated.
In 1779, “Rice and onions cooked in butter and soup” was recorded.
In 1809, “Rice cooked with butter, beef marrow and onions in saffron soup” was published in a cookbook.
In 1829, the name “Risotto” was recorded for the first time.
In 1829, the name “Risotto alla milanese giallo” was first documented, when a Milanese chef added grated cheese to it.
Risotto alla milanese became widely known in the Lombardy region (the capital of Milan), where it spread throughout northern Italy.
Rice was also rationed during World War II, which also played a major role in the further spread of risotto.
I love rice.
I have to eat it every day to feel at home.
Risotto is different in taste, texture and appearance from the rice I eat on a daily basis.
But! Soft and supple, with a unique risotto texture. It’s the best.
Locals eat it with Osso buco, a braised veal shank, but Risotto alone is delicious enough.
If someone makes Osso buco for me, though, I won’t hesitate to eat it with it.
Recipe of Risotto alla milanese
- 900 ml beef broth It can be vegetable soup, etc.
- 1 tbsp olive oil
- 20 g butter
- 1 onion chopped
- 300 g rice unwashed
- 100 ml white wine
- 1 pinch saffron
- 20 g butter
- 40 g Parmigiano-Reggiano grated
- Free salt option
- Bring the beef broth to boil.Once it comes to a boil, reduce the heat to very low.
- Cook the onions in olive oil and butter. Over low heat. About 1-2 minutes.
- Add the rice. Cook for 1-2 minutes.Add the wine and let it evaporate, stirring.
- Pour in a ladleful of broth.When the broth is absorbed, pour a ladleful of broth again.Add saffron on the way. Mix well.Add the broth again. Mix well again.Repeat.※It is about 15 minutes after pouring the first broth.※Or until the rice becomes al dente and thick and creamy.※Also, reserve a ladleful of broth.
- Turn off the heat.Add the reserved broth, butter and Parmigiano-Reggiano. Mix well.Add salt, if necessary.Cover and let stand for 5 minutes.Finish.