Milan, Milanesi, Dante discussed on Christopher Kimball's Milk Street Radio


How are you? I'm doing great. So you seem to travel more than I do. I'm not jealous. What is a hub? And you went to Milan not too long ago. And when you were there among other things, you found a technique, which I guess is old. I don't know maybe new for cookie resided when a whole new way only change your mind in my mind. But so what did you find the chefs that I spoke to you know, they were surprised when I said to them that resulted was hard and difficult to make long time lots of stirring simmering, and they were like they look at me like I was crazy because they do it in twenty five minutes and with maybe ten minutes of actual hands on time kind of really blew me away. They brought me into the kitchen, and I was really surprised that some things that I expected to be mandatory chicken broth slow simmer, slowly ladling in the broad constantly starting. None of that happened. This is what I've been saying for thirty five years. It'd be careful you're undermining. Yeah. I think you've gotta ruin sorry. But yeah. So you know, what they did was first of all they quickly sauteed onion in a little bit of butter. And then yet your rice. Toast that in butter with the onion. And then a lot of times Diglis with some wind that blew that away. Don't even bother. They don't like the bussiness of it. So instead, they add the broth now we've been taught you've taught me too, slowly stir and slowly ladle in all that broth over time. They just dump it right in bringing all of it all at once. And they don't use chicken broth, by the way, they use vegetable broth and they bring it right up to a strong simmer. And they just let it go to give a few aggressive stirs after that they've infused a little bit of broth from saffron. They dump that in and it's done in like ten minutes after they had the broth that fast and that simple. So this is seems to be a theme from your trips to Italy. Don't add a lot of unnecessary stuff that mucks up the flavor. Plenty was the same reject Yuk. Keep it simple. And that's why they don't add that they don't have the wind because they feel that's his bussiness that even when you cook it, it doesn't totally cook off now one trick. I did learn from different. Chef was that. He finishes the dish with a splash. Vinegar and vinegar brightens up this otherwise sometimes heavy dish and gives it that brightness that a lot of people try to get with the wind, but they never quite succeed. Because again, you get that bussiness instead, which can Pete's with all the other flavors. So I've one questions so for eight to ten minutes, it's medium high heat. Yep. You're stirring, frequently. Yeah. And then is it simmer for while after it's done. So the actual cooking is about ten minutes. Actual cooking is about ten minutes. Finish it with that vinegar, maybe a little bit more butter the little bit of parmesan not a lot because they don't wanna make a gloomy which I think here we tend to add too much. Jeez. Glues it up, and it's done is on the plate is like a pool of sunshine on your plate. How? One less thing was toothsome and Al dente or do they cook? It more knows quite some quite L Dante, and but it was kind of perfection that we strive for and we often fail because we tend to overcook it because which stirring, sterling ladling the broth and waiting for it to absorb it. Just get in and get done. So now, I spend the rest of my career with you. Explain to me, why everything I said is wrong. Yeah. That's pretty much my goal. Thanks jam so result Milanesi or you could just say saffron residing, I guess in lane English, and you can make it in fifteen twenty minutes, and it totally different methods..

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