TRADITIONAL RISOTTO WITH SAFFRON and OSSOBUCO ALLA MILANESE

Learn to make the most popular dish of the Milanese cuisine! Discover the secrets to making Milanese slow-braised Ossobuco and traditional Saffron Risotto Giallo.

What You’ll Learn

COOKING CLASS 4 COURSES MENU

Bresaola Olio e Limone

Traditional beef cured meat, dry-aged and seasoned with a blend of extra virgin olive oil and lemon juice

Zucca Fritta & Taleggio cheese

Deep Fried butternut squash chips seasoned with rosemary, salt, and Paprika, paired with Taleggio cheese

Traditional Risotto Giallo with Saffron

Italian Carnaroli rice stir-fried with onions, then simmered with saffron and beef broth, and finished “mantecato” with Parmigiano Reggiano and butter.

Authentic Ossobuco alla Milanese

Classic Veal Ossobuco, braised with white wine and onions until incredibly tender, finished with gremolata: minced garlic and fresh parsley.

COOKING CLASS DESCRIPTION

Minimum Guests: 4

Maximum Guests: 6

Event Duration: around 2.5/3 hours

Starting hours:

3pm- 6pm – (estimated)

4pm- 7pm – (estimated)

5m- 8pm – (estimated)

Availability: adults

Location/Meeting place: Your place (Currently we can serve ONLY Clarke and Oconee Counties)

Price: $ 129 per person

Be ready to learn two of the most iconic Northern Italian recipes, rich in history and taste!

Risotto Giallo is a pillar of Northern Italian cuisine, whose origins are lost in history and legend. The delicate flavor of saffron is combined with the sweet taste of beef broth. Butter and grated Parmigiano Reggiano blend perfectly with the starch slow-simmered rice.

To pair with the Risotto, we’ll prepare another must-try of Lombard cuisine: the Ossobuco alla Milanese, following the authentic 18th-century recipe. The veal shank steaks are lightly floured and slow-simmered with onions and white wine. A mixture of fresh Italian parsley, lemon zest, and garlic called gremolata completes this tasty Italian recipe! 

Before tasting the main dishes, we’ll know how to master some of the best ingredients typical of Milanese cuisine: the Bresaola, a cold cut made with beef meat (generally rump or eye of round). The Bresaola give its best seasoned with a blend of extra-virgin olive oil and lemon juice, and paired with Taleggio soft cheese and Italian pumpkin preserved in oil.

MAIN INGREDIENTS

Rice, shallots, butter, vegetable broth, saffron, parsley, lemon, extra virgin olive oil, black pepper, salt, Parmigiano Reggiano cheese, cornstarch, veal ossobuco, onions, garlic, white wine.

LOMBARD CUISINE

The Lombard cuisine is rich in intense and elegant flavors influenced by the Austrian, Spanish, and French invasions over the centuries. The rice and the polenta, exotic spices, earthy soups, slow-simmered meats, game and poultry, lake fish and river shrimps, fresh pasta, cheese, and cold cuts.

Indeed, the most iconic recipe of Lombard cuisine is the Risotto Giallo enriched with saffron, invented initially to honor the wedding of the daughter of a wealthy merchant. Commonly, the Risotto is paired with the veal Ossobuco, a typical countryside recipe. This pairing perfectly symbolizes the contrasts between the peasant culture of the Pianura Padana and the intense flavors of the Lombard Alps with the sophisticated style of the great city of Milan. 

Leave a reply