Recipe: Milanese Risotto

A classic northern Italian dish, Milanese Risotto is traditionally made with meat stock.

Kamini Patel tweaks it to create a vegetarian version that also features a topping: Bottle gourd flower stuffed with ricotta and fried into a fritter.

Milanese Risotto

Serves: 2

Ingredients

For the risotto

• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• ½ onion, finely chopped
• 1 garlic pod, finely chopped
• 1 cup raw Arborio rice, an Italian short-grain rice, available in gourmet grocery store and online
• 1 l vegetable stock (please see stock recipe right below)
• 1½ tsp kesar or saffron strands
• ½ cup freshly grated parmesan cheese
• 2 tbsp butter to finish
• Freshly cracked black pepper

For the vegetable stock

• 2 carrots, finely chopped
• 3 onions, finely chopped
• 1 celery stick, finely chopped
• 1 clove garlic, bashed
• 5 peppercorns, whole
• 2 l of water
• Bouquet garni of 2 parsley stalks with leaves, 2 thyme sprigs, 1 bay leaf, tied together with a food-safe string

For the bottle gourd flower stuffed fritter

• 8 doodhi or lauki or bottle gourd flowers, washed gently and dried completely (please see the note below)

For the bottle gourd flower stuffing

• ½ cup ricotta cheese
• ½ tbsp capers, finely chopped
• Lemon zest or peel
• ½ tsp red chilly flakes
• Salt to taste

For the batter for the bottle gourd flower

• Few fresh mint leaves, finely chopped
• ½ cup maida or all-purpose flour
• 1 tbsp rice flour
• 100 ml club soda, chilled
• ½ tsp salt
• Oil, for deep frying

For the garnish

• Drizzle of extra virgin olive oil
• Freshly crushed black pepper
• Parsley, finely chopped
• Parmesan cheese shavings
  

Method

For the vegetable stock

• Boil the garlic, vegetables, peppercorns, bouquet garni, water in a large heavy-bottomed saucepan.
  Skim and then turn the heat down to a simmer.
  Continue to simmer gently for 3-4 hours, skimming as necessary.
  Take off heat and pass the stock through a fine sieve.
  Cool, and then refrigerate till required.

For the risotto

• Warm the stock to a simmer and keep aside.
  Take 1 cup of the hot stock and place in another saucepan or bowl with the saffron.
  Set this aside to infuse.
• Heat the olive oil and the butter in a pot, and saute the onion, garlic for about 5 minutes until the onions become translucent.
  Add the raw rice and stir for a few minutes until the rice grains are coated and glossy and a crackling sound begins.
  Increase the heat to medium, and add the saffron-infused stock to the rice, stirring constantly, until it is absorbed.
  Add the rest of the stock, bit by bit, until the rice is cooked through al dente (or has a bite to it), stirring continuously.
  At the end, add the additional 2 tsbp finishing butter and the grated parmesan cheese.
  Take off heat.

For the bottle gourd flower fritter stuffing

• Combine all the ingredients together in a bowl.
  Place ½ tbsp of stuffing into each flower and gently squeeze the ends of the flower together to seal it.
  Keep aside.

For the bottle gourd flour fritter batter

• Whisk the batter ingredients together just before frying the flowers.
  Heat the oil.
  Dip each flower into the batter and deep fry few minutes on each side.
  Drain onto a paper towel or tissue-lined plate.

To serve

• Divide the risotto equally into two plates or ideally two coup plates (plates for pasta and risotto that are a cross between a bowl and a plate).
  Mill fresh black pepper on top, along with a drizzle of extra virgin olive oil, parmesan cheese and parsley.
  Serve garnished with the flower fritters (please see pic above). 

Note: Bottle gourd flowers are difficult to locate and are seasonal. Doodhi or lauki can be grown in a flat/apartment window box garden and you can access your own harvest of flowers :). Alternatively replace with banana flowers. Or batter fry cheese-coated canned artichokes.

Kamini Patel is the food consultant at Aramness lodge at Gir forest, Gujarat.

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