• Ingredients: 23
  • Serves: 6

Risotto milanese-style (risotta alla milanese) with chicken stock or low-sodium broth, olive oil, small onion, minced, carnaroli or vialone nano rice, saffron threads, crumbled, dry white wine, unsalted butter, freshly grated parmigiano-reggiano, salt and freshly ground black pepper, beef marrow for garnish.

Ingredients

  • 6 cups chicken stock or low-sodium broth
  • 1/4 cup olive oil
  • 1 small onion, minced
  • 2 1/2 cups Carnaroli or Vialone Nano rice
  • 3/4 tbsp. saffron threads, crumbled
  • 3/4 cup dry white wine
  • 5 tbsps. unsalted butter
  • 3 oz. freshly grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • Beef marrow for garnish

FOR THE SPONGE CAKE:

  • 1 recipe Italian Sponge Cake , made as 2

TO ASSEMBLE THE CAKE:

  • Sugar, 4 tbsps.
  • Sweet citrus liqueur, such as Cointreau or limoncello, 4 tbsps.
  • 1 recipe Pastry Cream , chilled until very cold, at least 4 hours

For the ganache topping:

  • 6 oz. bittersweet chocolate, chopped
  • 8 oz. crème fraîche, at room temperature
  • 2 tbsps. unsalted butter, at room temperature
  • 2 tbsps. light corn syrup
  • Flaky salt, for garnish

Special equipment:

  • 10” tart pan with removable bottom

For the beef:

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander

Directions

  1. Step 1 2. In a large saucepan over moderately low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, just until tender but before any color appears, about 5 minutes.

    For this step you will need

  2. Step 2 Add the rice and saffron, and toast lightly for 1 minute without letting the rice or onion take on any color.
  3. Step 3 3. Add most of the chicken stock (it should come about 1/2 inch above the rice) and bring to a simmer.

    For this step you will need

  4. Step 4 Cook the risotto, stirring occasionally, until the liquid has been absorbed and the rice is al dente, about 14 minutes.
  5. Step 5 4. Once rice has absorbed almost all the broth, remove from the heat, add the butter and Parmigiano-Reggiano, and stir vigorously for about 1 minute to develop the surface starches.

    For this step you will need