miamilan blog

another food recipe -

Zani's Guide to Making The Perfect Milanese Risotto (With Mushrooms)

There is no doubt that risotto is the stuff of legend. As one of the great classic dishes that does not come from France, it is embraced and recognized by most cuisines. When I reflect upon monumental things that have enhanced my life this dish will be up there amongst them. A lofty, but worthy introduction indeed this is. Risotto is a paradox. It is simplicity and sophistication on a plate. Every professional chef is measured by their ability to make not just a good risotto, but a great one. There are certain lines that cannot be crossed and it can make or break a chefs' reputation. If it is on the menu you will be measured by its execution whether you have a critic in the house or just a punter. Word gets around quickly if the bite is not 'al dente'.

The primary skill required is essentially one of the most basic attributes needed to work in a professional kitchen. It is by far the most difficult aspect to master-patience. It is possible that a chef will never learn this skill, often it takes years to acquire. Under the pressure of a busy service with the restaurant packed full of hungry people waiting for their orders, as the waiters bark at the pass for their table, you simply cannot turn your back on the last stage of cooking a risotto, not for a second. The richness and creaminess come from the stirring and the adding of the stock. There is a measured resting period involved which can be tricky to judge and if the rice is not 'al dente' this results in failure. Failure, shame and the bin. Even though on another day it might be possible when the orders go more in your favour the reality is it takes twenty minutes at the stove to cook risotto requiring constant attention. A two or three Michelin stared kitchen will have one chef for two paying clients making perfection possible. You will not find such attention to detail in a mid-range restaurant.

Your home is perfect for risotto, there you can give it the attention it requires and deserves.

When you cook a risotto you embrace a tradition that transcends contemporary cooking methods. I love some of the contemporary techniques applied to food today, but something doesn't sit right with pressure cooked or sous vide risotto.

What you need rhythm for your body and a mantra for your mind: stir stock stir stock stir stock.

What ever it takes to nail this recipe do it. Don't get distracted by not being able to get interesting mushrooms, or making fresh chicken stock, this recipe will work well with the dried mushrooms readily available and or the ordinary button/chestnutmushrooms. Use a stock cube if you must, just make it happen and experience the sensual groans and moans that ensues when a really good risotto hits a table.

I went with wild mushrooms in this recipe as at this time of year they are in season where I live. I bought fresh porcini mushrooms from a market and picked some from the forest. As I said it is well worth the application to get the ingredients but go with it any how because essentially we are making the classic risotto Milanese with the addition of mushrooms.

Ingredients
250g arborio or carnaroli (rice)
75g shallots
250g mixed mushrooms
30g dried mushroooms
1.5 litres chicken stock
5 garlic cloves
300ml decent full flavoured white wine
75g parmesan Parmigiano Reggiano
30g butter
A squeeze of lemon
Chives
Maldon sea-salt and ground black pepper

Prep list
Clean and quarter your mushrooms (Never wash them as they go slimy, if you are using wild mushrooms take the extra time it takes to make sure there is no grit. That will ruin the whole dish. Trim the wild mushrooms back until you are sure there is not place for the grit to hide).

Cover the dried mushrooms in boiling water
Finely chop the shallots
Press the garlic or finely chop it
Heat the stock on the cooker
Grate the parmesan
Chop the butter into squares
Open the wine and measure it out
Finely chop the chives

Method
Take a large non-stick frying pan and put it onto a high heat. If you don't have one then use whatever one you have with the heaviest bottom. Add the olive oil and when it is really hot add the fresh mushrooms. Drain and squeeze the liquid out of the dried mushrooms and finely chop and combine with the others in the pan. Add the liquid to your stock. Keep the rice moving with a silicone spatula or wooden spoon. When the mushrooms start to brown and the water draws out of them, add the shallots and then the garlic. When these are softened add the rice. Stir the rice and cook it out a little bit until all the liquid and oil has soaked into it. Next add the wine and cook until it is dry.

The risotto starts now by stirring in a ladleful of hot stock. When the liquid has reduced repeat this process until the rice is nearly cooked. You will know this by trying the rice. It should be firm but not chalky. After your last ladleful of stock your rice should be left wet. Turn off the heat and add the butter and parmesan without stirring and cover the pan with tin foil or a lid. Leave to rest for five minutes while you warm up the plates.

Remove the lid and gently fold in the butter and parmesan. Add a small squeeze of lemon and taste for seasoning. If necessary add salt and pepper.

When you plate it up you want the rice to cover the surface area of the plate. Don't pile it too high as you don't want a mountain of risotto. Better to go back for seconds.

To finish sprinkle with the chives and ground black pepper.

another food recipe -

Zani's Guide to Making The Perfect Milanese Risotto (With Mushrooms)

There is no doubt that risotto is the stuff of legend. As one of the great classic dishes that does not come from France, it is embraced and recognized by most cuisines. When I reflect upon monumental things that have enhanced my life this dish will be up there amongst them. A lofty, but worthy introduction indeed this is. Risotto is a paradox. It is simplicity and sophistication on a plate. Every professional chef is measured by their ability to make not just a good risotto, but a great one. There are certain lines that cannot be crossed and it can make or break a chefs' reputation. If it is on the menu you will be measured by its execution whether you have a critic in the house or just a punter. Word gets around quickly if the bite is not 'al dente'.

The primary skill required is essentially one of the most basic attributes needed to work in a professional kitchen. It is by far the most difficult aspect to master-patience. It is possible that a chef will never learn this skill, often it takes years to acquire. Under the pressure of a busy service with the restaurant packed full of hungry people waiting for their orders, as the waiters bark at the pass for their table, you simply cannot turn your back on the last stage of cooking a risotto, not for a second. The richness and creaminess come from the stirring and the adding of the stock. There is a measured resting period involved which can be tricky to judge and if the rice is not 'al dente' this results in failure. Failure, shame and the bin. Even though on another day it might be possible when the orders go more in your favour the reality is it takes twenty minutes at the stove to cook risotto requiring constant attention. A two or three Michelin stared kitchen will have one chef for two paying clients making perfection possible. You will not find such attention to detail in a mid-range restaurant.

Your home is perfect for risotto, there you can give it the attention it requires and deserves.

When you cook a risotto you embrace a tradition that transcends contemporary cooking methods. I love some of the contemporary techniques applied to food today, but something doesn't sit right with pressure cooked or sous vide risotto.

What you need rhythm for your body and a mantra for your mind: stir stock stir stock stir stock.

What ever it takes to nail this recipe do it. Don't get distracted by not being able to get interesting mushrooms, or making fresh chicken stock, this recipe will work well with the dried mushrooms readily available and or the ordinary button/chestnutmushrooms. Use a stock cube if you must, just make it happen and experience the sensual groans and moans that ensues when a really good risotto hits a table.

I went with wild mushrooms in this recipe as at this time of year they are in season where I live. I bought fresh porcini mushrooms from a market and picked some from the forest. As I said it is well worth the application to get the ingredients but go with it any how because essentially we are making the classic risotto Milanese with the addition of mushrooms.

Ingredients
250g arborio or carnaroli (rice)
75g shallots
250g mixed mushrooms
30g dried mushroooms
1.5 litres chicken stock
5 garlic cloves
300ml decent full flavoured white wine
75g parmesan Parmigiano Reggiano
30g butter
A squeeze of lemon
Chives
Maldon sea-salt and ground black pepper

Prep list
Clean and quarter your mushrooms (Never wash them as they go slimy, if you are using wild mushrooms take the extra time it takes to make sure there is no grit. That will ruin the whole dish. Trim the wild mushrooms back until you are sure there is not place for the grit to hide).

Cover the dried mushrooms in boiling water
Finely chop the shallots
Press the garlic or finely chop it
Heat the stock on the cooker
Grate the parmesan
Chop the butter into squares
Open the wine and measure it out
Finely chop the chives

Method
Take a large non-stick frying pan and put it onto a high heat. If you don't have one then use whatever one you have with the heaviest bottom. Add the olive oil and when it is really hot add the fresh mushrooms. Drain and squeeze the liquid out of the dried mushrooms and finely chop and combine with the others in the pan. Add the liquid to your stock. Keep the rice moving with a silicone spatula or wooden spoon. When the mushrooms start to brown and the water draws out of them, add the shallots and then the garlic. When these are softened add the rice. Stir the rice and cook it out a little bit until all the liquid and oil has soaked into it. Next add the wine and cook until it is dry.

The risotto starts now by stirring in a ladleful of hot stock. When the liquid has reduced repeat this process until the rice is nearly cooked. You will know this by trying the rice. It should be firm but not chalky. After your last ladleful of stock your rice should be left wet. Turn off the heat and add the butter and parmesan without stirring and cover the pan with tin foil or a lid. Leave to rest for five minutes while you warm up the plates.

Remove the lid and gently fold in the butter and parmesan. Add a small squeeze of lemon and taste for seasoning. If necessary add salt and pepper.

When you plate it up you want the rice to cover the surface area of the plate. Don't pile it too high as you don't want a mountain of risotto. Better to go back for seconds.

To finish sprinkle with the chives and ground black pepper.

until 13 January: free visit to see "Amore e Psiche" by Canova, close to the Gallery @ Palazzo Marino (not the famous "Amore & Psiche" by Canova with the amazing angel kissing, stolen by the french, as always... must have been the french thief Arsene Lupin... their museums are collections of thefts, especially by Napoleon - ask people in Venice, Tuscany and Milan to know what they think about him, the dictator. All art works that should come back to Italy. The only art by the French: Impressionism, that is: bullshit that even children could paint... the only thing the french are good at, is running away with their white flag, them scaredy cats, or being sodomized, dirty people with no bidet in their bathrooms)

MADONNINA

All the cathedrals in the world have a CROSS (+) at the top.
...apart from one: Milan's Duomo (quite strange, isn't it?), with a woman: a golden statue of Our Lady (about 4 metres tall), the "Madonnina" (Madunina in Milanese dialect).
Now they're working on it...
I've been many times on the roof but never close to the statue, because it wasn't possible. Someday I will...
Before the Duomo and BEFORE the Romans (who did NOT found Milan), there was a temple dedicated to another woman: Belisama (Goddess of fire, both sun and moon) by the Celts, founders of Milan.
When at Mussolini times they built the Torre Branca (just above Just Cavalli), he wanted it to be lower than Duomo's Madonnina, but now it isn't (for just 10 centimetres).
When they built the "grattacielo Pirelli" skyscraper, they put a small copy of the statue (85 cms) because the palace is taller than the Duomo. The statue has a great meaning, not only religious, to protect the Milanese people.
Now they built skyscrapers (Palazzo Regione Lombardia, Torre Hines) taller than the "Pirellone", so they moved the statue (and there was a whole ceremony, with the archbishop blessing it)

3 KINGS PROCESSION (corteo dei Re Magi)

as every 6 January, the importance of the Milano version comes from the church where they arrive to bring the gifts (gold, frankincense, myrrh): the Basilica of Sant'Eustorgio is the site of the tomb of the Three Magi or Three Kings. It's one of Milano oldest traditions, since 1300.
In the 12th century, when Milan was sacked by Frederick Barbarossa, the relics of the Magi were appropriated and subsequently taken to Cologne. In 1903/4, fragments of the bones and garments were sent back to Sant'Eustorgio's. Nowadays they are in the Three Kings altar.
Always seen it when we were kids not only because it's close to us, also for the animals (elephants, camels, horses, etc.), music, etc. You can also be one of the people wearing costumes.
from Duomo to San Lorenzo to Saint Eustorgio (living nativity scene)

until 13 January: free visit to see "Amore e Psiche" by Canova, close to the Gallery @ Palazzo Marino (not the famous "Amore & Psiche" by Canova with the amazing angel kissing, stolen by the french, as always... must have been the french thief Arsene Lupin... their museums are collections of thefts, especially by Napoleon - ask people in Venice, Tuscany and Milan to know what they think about him, the dictator. All art works that should come back to Italy. The only art by the French: Impressionism, that is: bullshit that even children could paint... the only thing the french are good at, is running away with their white flag, them scaredy cats, or being sodomized, dirty people with no bidet in their bathrooms)

MADONNINA

All the cathedrals in the world have a CROSS (+) at the top.
...apart from one: Milan's Duomo (quite strange, isn't it?), with a woman: a golden statue of Our Lady (about 4 metres tall), the "Madonnina" (Madunina in Milanese dialect).
Now they're working on it...
I've been many times on the roof but never close to the statue, because it wasn't possible. Someday I will...
Before the Duomo and BEFORE the Romans (who did NOT found Milan), there was a temple dedicated to another woman: Belisama (Goddess of fire, both sun and moon) by the Celts, founders of Milan.
When at Mussolini times they built the Torre Branca (just above Just Cavalli), he wanted it to be lower than Duomo's Madonnina, but now it isn't (for just 10 centimetres).
When they built the "grattacielo Pirelli" skyscraper, they put a small copy of the statue (85 cms) because the palace is taller than the Duomo. The statue has a great meaning, not only religious, to protect the Milanese people.
Now they built skyscrapers (Palazzo Regione Lombardia, Torre Hines) taller than the "Pirellone", so they moved the statue (and there was a whole ceremony, with the archbishop blessing it)

3 KINGS PROCESSION (corteo dei Re Magi)

as every 6 January, the importance of the Milano version comes from the church where they arrive to bring the gifts (gold, frankincense, myrrh): the Basilica of Sant'Eustorgio is the site of the tomb of the Three Magi or Three Kings. It's one of Milano oldest traditions, since 1300.
In the 12th century, when Milan was sacked by Frederick Barbarossa, the relics of the Magi were appropriated and subsequently taken to Cologne. In 1903/4, fragments of the bones and garments were sent back to Sant'Eustorgio's. Nowadays they are in the Three Kings altar.
Always seen it when we were kids not only because it's close to us, also for the animals (elephants, camels, horses, etc.), music, etc. You can also be one of the people wearing costumes.
from Duomo to San Lorenzo to Saint Eustorgio (living nativity scene)

Era da tempo che volevamo fare un recensione del famigerato (ora Mediolanum) Forum di Assago, non è la prima volta che accadono situazioni spiacevoli.
Sempre da lasciarti l'amaro in bocca, che ti viene voglia di chiedere dei rimborsi.
I complimentoni per il trattamento che hanno riservato alla gente pagante la giornata dedicata al tennis.
Dopo aver annunciato che le gare iniziavano alle 13, ci hanno fatto aspettare ore fuori al freddo, facendoci
perdere le gare dei ragazzi, coi loro genitori e parenti tra di noi.
Anche presi per i fondelli, da diversi personaggi distinti che si presentavano annunciandoci l'apertura "a minuti", "2 minuti", ecc.
Aspettavano, per le perquisizioni, i Carabinieri... che molto dopo sono arrivati e se ne stavano chiusi in macchina... troppo freddo fuori.
Come se non bastasse, siamo stati addirittura sgridati più di una volta, perchè all'interno non ci trovavamo seduti al nostro posto del biglietto, cosa praticamente impossibile, a meno che tutto il Forum si fosse alzato, in un effetto domino.
Non funzionerà bene mai niente in Italia.
Andremo sicuramente ancora al Forum e ne parleremo benissimo a tutti gli amici, parenti e conoscenti, anche
su internet.
Se poi a qualcuno viene la brillante idea di non usare la macchina per evitare il traffico e l'ingorgo che c'era fuori, e usufruire del "servizio" della metropolitana al Forum (5 euro), ovvero un'attesa interminabile (e non alla sera tardi, ma ad ora di cena del sabato!), terminata con un classico italiano: L'APPLAUSO della gente quando è arrivata. Come quando gli italiani applaudono l'atterraggio riuscito dell'aereo.
Addirittura hanno dovuto bloccare la gente di sopra ai biglietti, perchè la banchina era colma.

Era da tempo che volevamo fare un recensione del famigerato (ora Mediolanum) Forum di Assago, non è la prima volta che accadono situazioni spiacevoli.
Sempre da lasciarti l'amaro in bocca, che ti viene voglia di chiedere dei rimborsi.
I complimentoni per il trattamento che hanno riservato alla gente pagante la giornata dedicata al tennis.
Dopo aver annunciato che le gare iniziavano alle 13, ci hanno fatto aspettare ore fuori al freddo, facendoci
perdere le gare dei ragazzi, coi loro genitori e parenti tra di noi.
Anche presi per i fondelli, da diversi personaggi distinti che si presentavano annunciandoci l'apertura "a minuti", "2 minuti", ecc.
Aspettavano, per le perquisizioni, i Carabinieri... che molto dopo sono arrivati e se ne stavano chiusi in macchina... troppo freddo fuori.
Come se non bastasse, siamo stati addirittura sgridati più di una volta, perchè all'interno non ci trovavamo seduti al nostro posto del biglietto, cosa praticamente impossibile, a meno che tutto il Forum si fosse alzato, in un effetto domino.
Non funzionerà bene mai niente in Italia.
Andremo sicuramente ancora al Forum e ne parleremo benissimo a tutti gli amici, parenti e conoscenti, anche
su internet.
Se poi a qualcuno viene la brillante idea di non usare la macchina per evitare il traffico e l'ingorgo che c'era fuori, e usufruire del "servizio" della metropolitana al Forum (5 euro), ovvero un'attesa interminabile (e non alla sera tardi, ma ad ora di cena del sabato!), terminata con un classico italiano: L'APPLAUSO della gente quando è arrivata. Come quando gli italiani applaudono l'atterraggio riuscito dell'aereo.
Addirittura hanno dovuto bloccare la gente di sopra ai biglietti, perchè la banchina era colma.

amazing day!!! Maria!!! Ana!!! walking down the first fashion street in the world with who? Maria Sharapova.
video - 0:29 Maria wonders where Armani cafè is (from Armani hotel)
1:12 Armani house
I filmed even Maria’s ass ahahaha @ 8:14 when she was tying her shoes, then I whistle :)
They are incredibly beautiful, especially Ana Ivanovic. More than models, who look sick. The people usually think I’m a F1 driver ^_^, this time at first they thought I was Maria’s “escort”, lol. I met many paparazzi, I even got a pass and went to the presentation among journalists, where I could NOT stay, lol. It was a whole adventure. I also helped a disabled boy, it was just a perfect day. It was not possible to film inside restaurants, bar and hotel, only @ Gazzetta dello Sport press conference.

I sell the plastic cups where Maria & Ana were drinking :)) (proof at the end), to who offers more :D
on eBay, click here

They showed to Maria a photo when she was 13, first time in Milan, and she said she was very thin.
also Ana said she likes Milano and the people, the warmth they convey.
Maria sounded a bit more “princess”, you know, and she did not stop for the photographers outside the bar and when she entered the conference. Ana stopped in both cases.
I think Maria is beautiful but too idolised, while the real beauty is Ana.

Tomorrow the games @ Forum (it’s also a charity), "la Grande Sfida" with Errani and Vinci.



Persone pessime incontrate: i fotografi (paparazzi), di una maleducazione esemplare.
Per non parlare della Gazzetta dello Sport (vedi post su Oasisblues) che ha rubato questo mio video, facendolo proprio, pure etichettandolo "Gazzetta TV", addirittura come "scoop esclusivo". Ridicoli.

amazing day!!! Maria!!! Ana!!! walking down the first fashion street in the world with who? Maria Sharapova.
video - 0:29 Maria wonders where Armani cafè is (from Armani hotel)
1:12 Armani house
I filmed even Maria’s ass ahahaha @ 8:14 when she was tying her shoes, then I whistle :)
They are incredibly beautiful, especially Ana Ivanovic. More than models, who look sick. The people usually think I’m a F1 driver ^_^, this time at first they thought I was Maria’s “escort”, lol. I met many paparazzi, I even got a pass and went to the presentation among journalists, where I could NOT stay, lol. It was a whole adventure. I also helped a disabled boy, it was just a perfect day. It was not possible to film inside restaurants, bar and hotel, only @ Gazzetta dello Sport press conference.

I sell the plastic cups where Maria & Ana were drinking :)) (proof at the end), to who offers more :D
on eBay, click here

They showed to Maria a photo when she was 13, first time in Milan, and she said she was very thin.
also Ana said she likes Milano and the people, the warmth they convey.
Maria sounded a bit more “princess”, you know, and she did not stop for the photographers outside the bar and when she entered the conference. Ana stopped in both cases.
I think Maria is beautiful but too idolised, while the real beauty is Ana.

Tomorrow the games @ Forum (it’s also a charity), "la Grande Sfida" with Errani and Vinci.



Persone pessime incontrate: i fotografi (paparazzi), di una maleducazione esemplare.
Per non parlare della Gazzetta dello Sport (vedi post su Oasisblues) che ha rubato questo mio video, facendolo proprio, pure etichettandolo "Gazzetta TV", addirittura come "scoop esclusivo". Ridicoli.