Risotto Milanese with saffron

Serves 4

Ingredients

• 420g carnaroli, vialone nano, roma or baldo rice (avoid precooked rice)
• 140g butter
• 120g Parmigiano Reggiano, grated
• 1 shallot, chopped
• 50ml white wine
• 800ml vegetable stock
• 1g saffron strands
• Salt, to taste
• Pepper, to taste

For the gremolata:

• 1 bunch sage
• Rosemary, finely chopped, to taste
• Zest of 1 lemon

Method

Soften the shallot in 20g of butter in a saucepan. In the same saucepan, toast the rice for 2–3 minutes, stirring continuously (no skimping on this, otherwise the rice could burn). Deglaze with the white wine. Once this has evaporated, add the saffron, a pinch of salt and a little freshly ground pepper.

Pour in 200ml of vegetable stock and stir. As soon as the liquid has evaporated, pour in another batch. Repeat this at least two more times. The rice should take around 15–17 minutes to cook, without ever burning or running out of liquid. Keep stirring all the time. Focus all your attention on the risotto – it will be worth the effort. Taste it and, once it’s ready, add the Parmigiano and the rest of the butter and then cover the risotto with a tea towel for 1 ½ minutes.

Meanwhile, stir the chopped rosemary with some freshly chopped sage leaves (not the stalks, as they’re bitter) and mix them with the lemon zest. Uncover the risotto and stir vigorously. Serve the risotto on plates and delicately dress each with some of the gremolata. Now, what are you waiting for? Tuck in!

A minute to spare?

What should you do with any leftover rice? Store it, then sauté it in a frying pan with some butter a few days later.

Enrico’s grandmother used to cook rice then reserve it expressly for this purpose. Try it out – you’ll thank us for the tip.

Tagliatelle with three mushrooms: porcini, oyster and button mushrooms

Serves 4

Ingredients

• 420g fresh pasta 
• 300g ceps or porcini
• 100g button mushrooms
• 50g oyster mushrooms
• 1 garlic clove, crushed
• 60g butter
• ½ bunch thyme
• 4 tsp extra-virgin olive oil
• Salt, to taste
• Pepper, to taste

Method

Let’s start by all agreeing that porcini are the best mushrooms in the world. But it is also important to take advantage of Mother Nature’s bounty and try more flavours, whilst being easy on the wallet. So we have no qualms with mixing it up with different types of ’shrooms. Variety is the spice of life.

Roll out the pasta dough to obtain a sheet 3mm thick (this thickness is vital for texture and soaking up all the sauce). Fold it over 5 times (always in the same direction) then slice it horizontally with a knife in 1cm strips to obtain tagliatelle. Set aside.

Wipe off any dirt from the mushrooms with a damp cloth (don’t wash them under a tap – they hate that!). Cut them into uniform slices. Heat the butter, thyme and garlic clove in a saucepan. Add the mushrooms and brown them over a high heat. Once they are cooked, remove the garlic.

Cook the tagliatelle in salted boiling water for 2–3 minutes (no more). Drain and add straight to the saucepan with the mushrooms and mix in the olive oil. Serve in pretty pasta bowls.

A minute to spare?

Our chef Albi absolutely adores Parmigiano. Accordingly, he uses it at every stage: in the recipe itself, as a seasoning and when he plates. We’ll let you decide whether you want to follow his example – you’re the boss.

Our pistachio version of the classic

Serves 6 (although we advise you to invite fewer people so you can have some leftovers for the following day)

Ingredient

• 25 savoiardi, aka sponge fingers 
• 500g mascarpone
• 500ml double cream
• 4 egg whites
• 90g granulated sugar
• 15g icing sugar
• 180g pistachio paste 
• 300ml Baileys
• 200ml unsweetened condensed milk
• 300ml water

For the decoration:

• 150g shelled whole pistachios

Method

Arrange the pistachios on a baking tray and put them into an oven heated to 180ºC (160ºC Fan) for 10 minutes. The idea is to make them lovely and golden. Once they are ready, remove the baking tray and set aside.

Now turn to the preparation of the coulis by putting 100g of the pistachio paste, the icing sugar and the condensed milk into a bowl. Combine them to obtain a smooth, glossy cream. Set aside.

Put the Baileys into a bowl with the water (at room temperature) then pop the bowl into the fridge. Whisk the egg whites and the granulated sugar in another bowl using an electric hand mixer (or a hand whisk, if you’re feeling fit). You’re aiming for an even consistency.

Add the mascarpone and the cream then whisk some more, until the mixture is as smooth as an Olympic ski run. Add the remaining 80g of pistachio paste and beat some more, this time using a rubber spatula.

Now dip your sponge fingers into the cooled bowl of Baileys, on both sides, and then arrange them side by side in a baking dish (designed for around 6 people). Pour half the cream and some of the coulis on top. Scatter over some toasted pistachios, then repeat with a new layer of both the cream and the coulis, finishing off with a lovely crust of toasted pistachios. Put this naughty treat in the fridge for at least four hours (all good things come to those who wait). E buon appetito!

A minute to spare?

Listen to an episode or two of the podcast Prince Street, from the distinguished team behind Dean & DeLuca. A culinary deep dive into the love between people and food, with a few celebs thrown in for good measure.