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Two Classic Risottos: Milanese & Four Cheese
Technical foundations of two Italian risottos — Risotto alla Milanese with saffron and bone marrow, and Four Cheese Risotto with edam, mantecoso, parmesan, and blue cheese topped with fresh figs.
Ingredients
Base
- 2 cup Arborio rice
- 1 unit White onion (brunoise)
- 6 cup Chicken broth (kept hot)
- 0.5 cup Dry white wine
- 4 tbsp Butter
Four Cheese
- 0.33 cup Edam cheese (cubed)
- 0.33 cup Mantecoso cheese (cubed)
- 2 unit Blue cheese (oz, crumbled for topping)
- 2 unit Fresh figs (halved) optional
Milanese
- 3 unit Bone marrow (extracted, diced 2-3mm)
- 1 g Saffron threads (hydrated in hot water)
- 0.5 cup Parmesan cheese (grated)
Steps
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1Sweat onion brunoise in olive oil + butter (+ bone marrow for Milanese). Add rice, toast until translucent (nacarado). Deglaze with white wine.Tip: The nacarado releases starch for creaminess.~8 min
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2For Milanese: add hydrated saffron as second addition. Both: add hot broth in batches, shake pan (manguear) rather than constant stirring. Season midway. Cook ~15 min.Tip: When 'ojos de sapo' appear at edges, add more broth.~15 min
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3Mantecatura OFF heat: Milanese — add butter, reserved marrow, parmesan. Four Cheese — add mantecoso + edam first (on heat), then parmesan + butter (off heat). Plate by tapping to spread. Garnish.Tip: Real risotto can't hold a mold — it should spread when tapped.~5 min
Nutrition (per serving)
520
Calories
18g
Protein
58g
Carbs
24g
Fat
1g
Fiber
Cultural Context
Risotto is from northern Italy — Milan and Turin. Authentic risotto gets creaminess from starch and fat, never cream. Giacomo adapts with Peruvian ingredients like Cajamarca mantecoso cheese while honoring Italian technique. Real risotto should spread when the plate is tapped.