Orzo Alla Milanese Recipes

ORZO ALLA MILANESE

Steps:

• 1. In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
• 2. In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition.
• 3. Season with salt and pepper and add cheese; stir once again before serving immediately. Makes 4 servings
• 4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/1ONGimtXPIE

ORZO ALLA MILANESE

Steps:

• In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
• In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.

RISOTTO ALLA MILANESE

Steps:

• Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
• Add the onions and cook until lightly browned.
• Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
• Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
• Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
• If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
• Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
• You might also want to add some freshly ground black pepper on top.
• For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.

OSSOBUCO ALLA MILANESE

Steps:

• Veal shanks should be sawed into 8 pieces about 2" long.
• Can sub chicken or beef for veal stock.
• Just make sure that it's either homemade or low sodium.
• Spread flour on a plate or on waxed paper.
• Tomatoes should be with their juice.
• Preheat oven to 350.
• Choose a heavy casserole with a tight fitting lid that is just large enough to contain the veal pieces.
• Use two casseroles if necessary.
• Put the onion, carrot, celery, and butter and cook over medium heat for 8-10 minutes, until the vegetables soften and wilt.
• Add the chopped garlic and lemon peel at the end.
• Remove from the heat.
• Heat the oil in a skillet over medium-high heat.
• Turn the trussed pieces of veal in the flour, shaking off any excess.
• When the oil is quite hot (test it with the corner of one of the pieces of veal: a moderate sizzle means the heat is just right), brown the veal on all sides.
• (Brown the veal as soon as it has been dipped in flour, otherwise the flour may dampen, and the meat won't brown properly).
• Stand the pieces of veal side by side on top of the vegetables in the casserole.
• Tip the skillet and draw off nearly all the fat with a spoon.
• Add the wine and boil briskly for about 3 minutes, scraping up and loosening any browning residue stuck to the pan.
• Pour over the pieces of veal in the casserole.
• In the same skillet, bring the broth to a simmer and pour into the casserole.
• Add the chopped tomatoes with their juice, the thyme, basil, bay leaves, parsley, pepper and salt.
• (Hold off on salt until after cooking if you are using canned beef broth. It is sometimes very salty).
• The broth should come up to the top of the veal pieces.
• If it does not, add more.
• Bring the contents of the casserole to a simmer on top of the stove.
• Cover tightly and place in the lower third of the preheated oven.
• Cook for about 2 hours, carefully turning and basting the veal pieces every 20 minutes.
• When done, they should be very tender when pricked with a fork, and their sauce should be dense and creamy.
• (if, while the veal is cooking, there is not enough liquid in the casserole, you may add up to 1/3 cup of warm water).
• If the reverse is true, and the sauce is too thin when the veal is done, remove the meat to warm platter, place the uncovered casserole on top of the stove, and over high heat briskly boil the sauce until it thickens.
• Pour the sauce over the veal and serve piping hot.
• NOTE When transferring the veal pieces to the serving platter, carefully remove the trussing strings without breaking up the shanks.
• GREMOLADA Marcella recommends against making it, but if you must try it yourself, the ingredients are as follows: one teaspoon of grated lemon peel, 1/4 teaspoon very finely chopped garlic and 1 tablespoon finely chopped parsley.
• Gremolada is sprinkled over the veal shanks just as they finish cooking.

MINESTRONE ALLA MILANESE

Steps:

• Heat butter in 6 quart stock pot over medium heat. Add onions; cook and stir 6-8 minutes until soft and golden, but not brown.
• Stir in carrots and potato; cook and stir 5 minutes. Add celery, green beans, zucchini, cabbage and garlic; cook and stir 5 minutes.
• Add broth, water and tomatoes to pot. Stir in all spices.
• Bring to a boil over high heat; reduce to low. Cover and simmer 1 1/2 hours, stirring occasionally.
• Rinse and drain cannelini beans; add to pot along with pasta. Uncover and cook over medium-low heat 30 minutes until soup thickens, stirring occasionally. Remove bay leaf.

RISOTTO ALLA MILANESE

Steps:

• Put 30 g of the butter in a large pan and melt it (keep the remaining butter for later).
• Add the finely chopped onion.
• Sweat over a medium heat for about 2 minutes.
• Add the bone marrow and continue cooking for another 3 minutes, breaking it with the spoon while stirring.
• Once the onion is soft, add the rice and and stir until the rice is completely coated with the fat.
• You can see that the rice will start to become translucent, keep stirring and sweat the rice for a minute or two.
• Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
• Now, add the stock and turn the heat to medium/low, the stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock.
• Carry on in this way for about 15 minutes, during this stage, do not leave the pan alone and stir regularly (gently).
• After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.
• In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say a half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
• Now, at about the 15th minute, put the saffron powder into a glass.
• Add half a ladle of stock and dissolve the saffron stirring with a small spoon and then add the saffron into the pan.
• Stir until all the rice is uniformly coloured (golden yellow). Continue cooking and adding stock as required.
• When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds until the Parmesan has melted.
• Then, put the cooker off, add all the remaining butter (cut into pieces) and stir until completely melted.
• Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
• Risotto should be served "all'onda" (like a wave). This means that when you serve it onto the plate, it should still flow a little.
• Buon appetito!

RISOTTO ALLA MILANESE

Steps:

• Meat broth may be substituted with 1 cup canned chicken broth mixed with 3 cups of water.
• Pancetta with beef marrow or proscuitto.
• Shallot with onion.
• Saffron should be dissolved in 1 1/2 cups hot broth or water.
• Bring the broth to a slow, steady simmer.
• Must be either homemade or[very] low sodium.
• In a heavy-bottomed casserole, over medium-high heat, saute the pancetta and shallots in 3 tablespoons of the butter and all of the oil.
• As soon as the shallots become translucent, add the rice and stir until it is well coated.
• Saute lightly for a few moments and then add 1/2 cup of the simmering broth, about a ladleful.
• Proceed according to the basic risotto technique.
• After 15 minutes, add half of the dissolved saffron.
• When the liquid has been absorbed, add the rest (the later the saffron is added, the stronger the taste).
• Cook the rice with more stock (or water if you run out) until tender but al dente, taste for salt (but remember that you're going to add the cheese).
• Add pepper, 2 tablespoons of butter, and the cheese and mix thoroughly.
• Serve with additional grated cheese on the side.
• NOTES: Serve with Osso Bucco alla Milanese.