Milanese risotto for bella figura
Posted by Amelia Perez on Tuesday, July 28, 2009
The rice in the north of Italy is an important part of the kitchen
As a first course, the risotto in Italy on the table, quite classically prepared with saffron. Piedmont is the largest rice growing area in Europe
Pizza and spaghetti are almost everywhere in the world without much thought as dishes of Italian origin were identified. Equally important, however, is less known is the rice as one of the key ingredients of Italian cuisine. Rice, however, are not as supplements, not even as a main meal served. There are the 'primi dishes, "the first course, before most of existing fish or meat main course is served.
Twelve bags of rice as a gift to the neighbors
Since more than 5000 years of rice as one of the oldest crops grown in China. In the Mediterranean, it also knew the Greeks and the Romans, but he is not in the pot. In a letter from the year 1475, the Duke of Milan, his neighbor, the Duke of Ferrara, that he gave him twelve sacks of rice will transfer. Ever since that time so the rice is well known in Italy, especially in the northern regions of Tuscany, Lombardy, Veneto and Piedmont. In the Po Valley were found then the best conditions for rice cultivation, a safe water supply on the flat land and a stable climate balance.
Today, Italy is the largest cultivation and export of rice in Western Europe. Only the provinces of Novara, Vercelli and Alexandria produce more than six million quintals of rice per year.
In the north, the rice of different varieties, primarily for soups and the incomparable risotto uses, but also sweet rice dishes have become common and are grateful to Sicily eaters. Known varieties are Vialone, Arborio and Carnaroli.
Each ingredient fits into the risotto
In Venice they say there would be no life on land, at sea or in the air, not at some point once in a risotto would be ended. Indeed, almost every ingredient for a risotto using herbs and spices of all types included. Especially well-suited to spicy sausages, seafood and vegetables with bite, such as green asparagus or artichokes on the court.
The classic rice dish is the risotto milanese ", ie after Milan Art It is Urväterrisotto through which also the author Luigi Malerba unforgettable wrote. Apparently the court was invented quite by chance, when the cathedral in Milan built. At that time, the apprentice of a well-known glass artist beautiful yellow tones, with its colors, since they each of them something of precious saffron gourmet chocolates. One day the worker is accidentally a little saffron in the pot like his, he was standing next to next to the work according to rule his rice dish evenly and constantly stir them. The color of the finished risotto was so extraordinary and unique, that would all cost. Within only a few days spread in Milan as a last cry from the fashion, the saffron risotto something intended and it shall be maintained until today gourmet olives. Disagreement exists, however, is also up today on the question whether the rice to the dressing with a glass of good wine quenched, or immediately with meat broth should be fit. It is undisputed that a well-prepared "risotto milanese", a court, with which every cook "bella figura" can do-so impression flay and more on the line nebenei ensured.
As a first course, the risotto in Italy on the table, quite classically prepared with saffron. Piedmont is the largest rice growing area in Europe
Pizza and spaghetti are almost everywhere in the world without much thought as dishes of Italian origin were identified. Equally important, however, is less known is the rice as one of the key ingredients of Italian cuisine. Rice, however, are not as supplements, not even as a main meal served. There are the 'primi dishes, "the first course, before most of existing fish or meat main course is served.
Twelve bags of rice as a gift to the neighbors
Since more than 5000 years of rice as one of the oldest crops grown in China. In the Mediterranean, it also knew the Greeks and the Romans, but he is not in the pot. In a letter from the year 1475, the Duke of Milan, his neighbor, the Duke of Ferrara, that he gave him twelve sacks of rice will transfer. Ever since that time so the rice is well known in Italy, especially in the northern regions of Tuscany, Lombardy, Veneto and Piedmont. In the Po Valley were found then the best conditions for rice cultivation, a safe water supply on the flat land and a stable climate balance.
Today, Italy is the largest cultivation and export of rice in Western Europe. Only the provinces of Novara, Vercelli and Alexandria produce more than six million quintals of rice per year.
In the north, the rice of different varieties, primarily for soups and the incomparable risotto uses, but also sweet rice dishes have become common and are grateful to Sicily eaters. Known varieties are Vialone, Arborio and Carnaroli.
Each ingredient fits into the risotto
In Venice they say there would be no life on land, at sea or in the air, not at some point once in a risotto would be ended. Indeed, almost every ingredient for a risotto using herbs and spices of all types included. Especially well-suited to spicy sausages, seafood and vegetables with bite, such as green asparagus or artichokes on the court.
The classic rice dish is the risotto milanese ", ie after Milan Art It is Urväterrisotto through which also the author Luigi Malerba unforgettable wrote. Apparently the court was invented quite by chance, when the cathedral in Milan built. At that time, the apprentice of a well-known glass artist beautiful yellow tones, with its colors, since they each of them something of precious saffron gourmet chocolates. One day the worker is accidentally a little saffron in the pot like his, he was standing next to next to the work according to rule his rice dish evenly and constantly stir them. The color of the finished risotto was so extraordinary and unique, that would all cost. Within only a few days spread in Milan as a last cry from the fashion, the saffron risotto something intended and it shall be maintained until today gourmet olives. Disagreement exists, however, is also up today on the question whether the rice to the dressing with a glass of good wine quenched, or immediately with meat broth should be fit. It is undisputed that a well-prepared "risotto milanese", a court, with which every cook "bella figura" can do-so impression flay and more on the line nebenei ensured.