Milanese risotto with Thermomix

Bone marrow, meat broth and Lodigiano cheese: our Milanese risotto with the Thermomix has absolutely nothing missing!

In Milan, risotto is an institution and in order to boast the title of Milanese risotto it must respect some characteristics established in 2007 by an ordinance which made it a De.Co. product. (Municipal Designation of Origin). To make Milanese risotto with the Thermomix we started from this version so you won't find wine , the cheese for whipping will be Lodigiano and the broth must be strictly meat .

Obviously we are not so strict so you can use a stock cube and replace the Lodigiano with the more common Grana Padano. The result however, thanks to the presence of the marrow just as tradition dictates, will be completely similar to the original. Let's see all the steps to prepare this risotto with the Bimby whatever model you have ( TM5, TM6 or TM31 ).

How to prepare the Milanese risotto recipe with the Thermomix

1. First prepare the meat broth and keep it aside. Alternatively you can use the same weight of water added with a stock cube or ready-made broth in a briquette.
2. Place the Lodigiano (or Grana) in the clean bowl and grate it for 15 seconds. speed 10. Transfer it to a bowl and clean the bowl.
3. Coarsely chop the onion and place it in the bowl together with the marrow and blend for 5 seconds. speed 5.
4. Spatulate everything on the bottom, add half the butter and brown well for 3 minutes. 100°C speed 1 Counterclockwise.
5. Then add the rice and toast it for 3 minutes. 100°C speed 1 Counterclockwise.
6. Pour the broth, add the salt and saffron and remove the measuring cup from the lid. In its place, place the Bimby basket upside down (it will serve as a splash guard) and cook for 14 minutes. 100°C speed 1 Counterclockwise.
7. Once ready, stir for 30 seconds. speed 1 Counterclockwise . adding the butter and grated cheese at the beginning.

Also in this case the best way to savor Milanese risotto is with ossobuco : you will bring to the table a single dish worthy of the best restaurants.

Conservation

Risotto should be eaten as soon as it is made. However, you can store it for a couple of days closed in an airtight container and reheat it in a pan or in the microwave before consuming it.

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Are risotto alla Milanese and saffron the same thing? Let's see if you guess!