We are changing the menu at the hotel soon and this is one of the dishes that you will find on the menu. This dish was a collaboration of the head chef and myself based on the traditional risotto found in Milan, Italy, he has since left the hotel and I am posting this as a tribute to him.
The traditional version was created by accident when an artist dropped saffron into a pot of rice. If you order this dish in Italy you will get a delicious bowl of steamy risotto flavoured with Parmesan and saffron, simple as the Italians do it however we added pumpkin and some vegetables for texture.
This dish will make a great Vegetarian main course or a perfect winter starter. It contains no wheat.
Risotto a la " Milanese"
300g Risotto rice
80g Onion, diced
5g Garlic , Chopped
100ml White Wine
400ml Chicken / Vegetable Stock
1g Saffron Threads
100g Roasted Butternut Puree
1 bunch Asparagus
100g Softened Butter
80g Parmesan
salt and pepper
Method:
Bring the stock to a simmer.
Saute the onion and garlic in a little olive oil.
Add the rice and fry for a few minutes.
Deglaze the pan with the white wine.
Add the saffron threads and allow the alcohol to evaporate.
Add the stock ladle by ladle until the risotto is tender and creamy.
Add the butternut puree, asparagus spears, softened butter and Parmesan cheese.
Season to taste.
Photograph and recipe Copyright by Tamsyn Wells
