![\"\"](\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-DkVAJCd_i34\/UX4Y50xCY2I\/AAAAAAAAA3E\/kGydaXprKtM\/s320\/milano%2B2011%2B070.JPG?resize=320%2C240\")
<\/a>\u00a0foto: Duomo van Milaan<\/i><\/p>\nEen gerecht, goudgeel, romig smeltend op de tong. Risotto alla Milanese. Een restaurateur in Milaan voegt er zelfs bladgoud aan toe. Een simpel maar toch zo edel gerecht. Voedsel voor een koningin. De rijst, geteeld in de Po vlakte, aan de voet van de hoge toppen van de Alpen. Rijst waar we vandaag risotto alla Milanese mee maken. Structuur en romigheid treffen elkaar. Net als in de stad Milaan, waar de werklust van het Noorden de zwier van het Zuiden treft. Geen of niet te veel kaas, maar wat extra boter, die de smaak van de saffraan omhoog haalt. We drinken er een boterige, houtgelagerde chardonnay bij.<\/p>\n
Nodig:<\/p>\n
300 g Arborio rijst
\n1,5 liter kippenbouillon
\n1 glas witte wijn
\n1 tl saffraandraadjes opgelost in bouillon
\n2 sjalotjes
\n100 g boter
\n75 g Parmezaan
\npeper en zout<\/p>\n
extra: bladgoud (velletje)<\/p>\n
Bereiding:<\/p>\n
Snipper de sjalotjes fijn. Smelt de helft van de boter in een pan. Fruit de sjalotjes aan. Voeg de rijst toe en laat licht kleuren. Blus af met de \u00a0witte wijn. \u00a0Zet in een kommetje de saffraan draadjes met een beetje bouillon apart. Voeg nu beetje bij beetje de warme kippenbouillon toe en roer goed. Ongeveer na tien minuten kan de opgeloste saffraan worden toegevoegd. Ga daarna verder met het bouillon in de pan scheppen en roeren totdat de rijst alle vocht heeft op genomen. Na 20 minuten is de rijst beetgaar, voeg de rest van de boter en Parmezaanse kaas toe. Maak op smaak met peper en zout. Serveer direct. Eventueel met wat dunne flinters bladgoud.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00a0foto: Duomo van Milaan Een gerecht, goudgeel, romig smeltend op de tong. Risotto alla Milanese. Een restaurateur in Milaan voegt er zelfs bladgoud aan toe. Een simpel maar toch zo edel gerecht. Voedsel voor een koningin. De rijst, geteeld in de Po vlakte, aan de voet van de hoge toppen van de Alpen. Rijst … <\/p>\n
Lees verder “Risotto alla Milanese”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,2,7,11],"tags":[],"class_list":["post-421","post","type-post","status-publish","format-standard","hentry","category-hoofdgerechten","category-lunch-gerechten","category-soulfood","category-wijn-en-gerecht"],"yoast_head":"\nRisotto alla Milanese - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Een gerecht, goudgeel, romig smeltend op de tong. 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![\"\"](\"https:\/\/i0.wp.com\/2.bp.blogspot.com\/-DkVAJCd_i34\/UX4Y50xCY2I\/AAAAAAAAA3E\/kGydaXprKtM\/s1600\/milano%2B2011%2B070.JPG\")
<\/a>\u00a0foto: Duomo van Milaan<\/i><\/p>\n