Lea Linster's love for risotto
Shortly after graduating I worked in Pontresina, Switzerland. On a free weekend I traveled to Milan. Officially, of course, to visit the city; in fact, to test Italian cuisine in Italy.
I was fascinated by the Italian-Milanese style: chic, relaxed, professional. As soon as you entered the restaurant you immediately got the feeling that the guests would like to be served and spoiled. The smell alone! I like it when you can tell by the fresh bread and the antipasti that you are not at the wrong address. The guests were as chic as the place, laid back and very talkative. So I ordered the long-awaited "risotto milanese" as a starter. I only heard about that, but I do not really know what it is. The risotto came, prego signora. There he was, the highly praised and much praised? in fact a plate of yellow rice porridge! My disappointment was great. Without hesitating for another second, I took the first bite. After all, I did not want to judge before I tried. I can taste much better than I see anyway. Since the moment I know now what is meant by "palate experience": a small explosion of enjoyment and joy in the mouth! I was completely surprised that something so simple could have so much and such a delicious taste. I've eaten it since then with great pleasure, if it was done right, but I still lacked the courage to cook for myself. And so passed the time, until Simi Limosa came, retired Italian colonel and hobby cook par excellence, a wonderful friend and staunch gourmet, and taught me how to do it. He had brought the right Italian rice and for the rest: If I had known that it was so easy ... As much as I was so happy, I was a little angry that I had waived the risotto luck for so long ,
Risotto Recipe
Here's my recipe for a classic, creamy risotto: For four people, I'll wash 250 grams of risotto rice (like Carnaroli, Vialone, or Arborio) well, drain, and dry. I take off a small onion and cut it finely. Two tablespoons of olive oil and 20 grams of butter are heated in a pot and the onion is glassy steamed. I add the rice, salt with sea salt from the mill and fry the rice while stirring constantly glassy, which takes about two minutes. Now I pour 200 milliliters of sparkling wine or Prosecco and let it boil down completely. Gradually, I give 600 to 800 milliliters of hot chicken stock (best of all, it tastes with home-cooked!) And stir again and again. Cover the risotto and cook over low heat for at least 18 minutes.
The rice should still have some bite, so I try it in between. Finally, add 30 grams of butter and 50 grams of freshly grated Parmesan, beat 50 grams of cream and put them under the rice. Only season the wonderfully creamy risotto with pepper and serve immediately on preheated plates ... voilà! I like this risotto again and again - and the roast is for another time.
Bon appétit and see you next time!
tip
Serve with decorative Parmesan sticks: 100 grams of finely grated Parmesan is mixed with a tablespoon of flour and melted in a non-stick pan to thin cakes of six to eight centimeters in diameter over medium heat. Nice golden brown, take out and roll over a bottle in the form.
