Risotto alla Milanese with beef brains
4 servings
90 minutes
Risotto alla Milanese with beef brains is a refined dish of Italian cuisine, originating from Milan. It embodies a richness of flavors, combining the tenderness of beef brains, the aroma of saffron, and the depth of vermouth. Through careful preparation with gradual broth addition, the risotto achieves a creamy texture, while grated Parmesan completes the harmony of taste. This delicacy is considered luxurious, and its unusual ingredient—beef brains—adds depth and originality to the dish. It is perfect for both a festive dinner and tasting Italian gastronomy. Serve it with a glass of white wine to feel the atmosphere of Northern Italy, where tradition and sophistication go hand in hand.
1
Pour vermouth into a bowl, add saffron, and let it sit for 10 minutes. Heat chicken broth in a pot and let it simmer on low heat.
- Dry vermouth: 200 ml
- Saffron: pinch
- Chicken broth: 1.5 l
2
Melt the butter in a pan, add the brains and finely chopped onion and garlic. Cook until soft. Add the rice and reduce the heat. Season with salt and mix well.
- Butter: 100 g
- Beef brains: 75 g
- Onion: 1 head
- Garlic: 1 clove
- Risotto rice: 350 g
- Grated Parmesan cheese: 150 g
3
Add vermouth and saffron to the rice and increase the heat to medium. Cook, stirring, until the liquid evaporates.
- Dry vermouth: 200 ml
- Saffron: pinch
4
Add one ladle of broth and cook, stirring constantly, until the broth evaporates, then add more broth. Cook, constantly adding broth, for about 20 minutes until the rice is cooked.
- Chicken broth: 1.5 l
5
Add 100 grams of Parmesan and sprinkle with the remaining before serving.
- Grated Parmesan cheese: 150 g
- Grated Parmesan cheese: 150 g