{"id":191,"date":"2026-02-16T18:29:19","date_gmt":"2026-02-16T18:29:19","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=191"},"modified":"2026-02-16T18:29:25","modified_gmt":"2026-02-16T18:29:25","slug":"risotto-alla-milanese","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=191","title":{"rendered":"Risotto alla Milanese"},"content":{"rendered":"\n

L\u2019Or de la Lombardie dans votre assiette<\/h3>\n\n\n\n

Le Risotto alla Milanese<\/strong> n\u2019est pas qu\u2019une simple recette de riz, c\u2019est une institution. \u00c0 Milan, on ne plaisante pas avec le riz : il doit \u00eatre cr\u00e9meux, dor\u00e9 gr\u00e2ce au safran, et surtout cuit \u00ab all\u2019onda \u00bb (avec ce mouvement de vague quand on secoue l\u2019assiette).<\/p>\n\n\n\n

Le secret commence par le bouillon (Ma touche personnelle)<\/strong><\/h3>\n\n\n\n

La tradition veut qu’on utilise un bouillon d’os de b\u0153uf et de moelle, mais je vais vous confier mon secret pour un bouillon riche et savoureux sans se ruiner. Au lieu des pi\u00e8ces de b\u0153uf co\u00fbteuses, utilisez les \u00ab\u00a0bas morceaux\u00a0\u00bb de la volaille :<\/p>\n\n\n\n

    \n
  • Des ailes de poulet<\/strong> ou des ailerons<\/strong>.<\/li>\n\n\n\n
  • Des carcasses de poule ou des morceaux de poulet bon march\u00e9.<\/li>\n\n\n\n
  • Faites-les mijoter longtemps dans l’eau avec une carotte, un oignon et du c\u00e9leri.<\/li>\n<\/ul>\n\n\n\n

    Ce bouillon \u00ab\u00a0maison\u00a0\u00bb sera bien plus parfum\u00e9 que n’importe quel cube industriel et apportera la base parfaite pour que le riz absorbe toutes les saveurs, comme pour un riz pilaf mais avec cette onctuosit\u00e9 typiquement italienne.<\/p>\n\n\n\n

    \n\n\n\n

    Les Ingr\u00e9dients (pour 4 personnes)<\/strong><\/h3>\n\n\n\n
      \n
    • Riso Carnaroli<\/strong> (le roi du riz pour risotto) : 320g<\/li>\n\n\n\n
    • Zafferano<\/strong> (Safran) : 2 doses (environ 0,3g)<\/li>\n\n\n\n
    • Moelle de b\u0153uf<\/strong> (Midollo) : 50g (demandez-la \u00e0 votre boucher !)<\/li>\n\n\n\n
    • Beurre<\/strong> : 80g (divis\u00e9 en deux : pour la cuisson et pour la mantecatura<\/em>)<\/li>\n\n\n\n
    • Vin blanc sec<\/strong> : 50g<\/li>\n\n\n\n
    • Parmigiano Reggiano DOP<\/strong> : 80g (bien froid, sortant du frigo)<\/li>\n\n\n\n
    • Oignon<\/strong> : 1\/2 hach\u00e9 finement<\/li>\n<\/ul>\n\n\n\n
      \n\n\n\n

      La Pr\u00e9paration : Pas \u00e0 Pas<\/strong><\/h3>\n\n\n\n
        \n
      1. La base :<\/strong> Dans une sauteuse, faites fondre 40g de beurre avec la moelle. Ajoutez l’oignon hach\u00e9 et laissez-le devenir transparent \u00e0 feu doux.<\/li>\n\n\n\n
      2. La tostatura (le toastage) :<\/strong> Versez le riz Carnaroli<\/strong>. C’est l’\u00e9tape cruciale ! M\u00e9langez pendant 3-4 minutes jusqu’\u00e0 ce que les grains soient chauds au toucher.<\/li>\n\n\n\n
      3. Le d\u00e9gla\u00e7age :<\/strong> Versez le vin blanc et laissez l’alcool s’\u00e9vaporer totalement.<\/li>\n\n\n\n
      4. La cuisson lente :<\/strong> Ajoutez votre bouillon chaud louche apr\u00e8s louche. Attendez que le riz ait bu le bouillon avant d’en remettre, comme si vous nourrissiez le riz.<\/li>\n\n\n\n
      5. L’or rouge :<\/strong> \u00c0 5 minutes de la fin, diluez votre zafferano<\/strong> dans un peu de bouillon et versez-le dans le riz. Admirez cette couleur soleil qui appara\u00eet !<\/li>\n\n\n\n
      6. La Mantecatura :<\/strong> \u00c9teignez le feu. C’est ici que la magie op\u00e8re. Ajoutez le reste du beurre froid<\/strong> et le Parmigiano<\/strong> bien froid. M\u00e9langez \u00e9nergiquement. Le choc thermique entre le riz chaud et les ingr\u00e9dients froids cr\u00e9e cette cr\u00e8me irr\u00e9sistible.<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        Conseil de pr\u00e9sentation<\/strong><\/h3>\n\n\n\n

        Servez-le imm\u00e9diatement. En Lombardie, on l’accompagne souvent d’un Ossobuco<\/strong>, mais il se suffit \u00e0 lui-m\u00eame en tant que \u00ab\u00a0Primo Piatto\u00a0\u00bb.<\/p>\n\n\n\n

        \n

        Astuce du blog :<\/strong> Pour r\u00e9ussir ce plat, utilisez un riz Carnaroli<\/strong> de Lombardie. Vous en trouverez justement dans notre s\u00e9lection de fournisseurs directs !<\/p>\n<\/blockquote>\n\n\n\n

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        \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

        Le Risotto alla Milanese est une sp\u00e9cialit\u00e9 milanaise, caract\u00e9ris\u00e9 par sa texture cr\u00e9meuse et sa couleur dor\u00e9e gr\u00e2ce au safran. Le secret r\u00e9side dans un bouillon \u00e9labor\u00e9 \u00e0 partir de morceaux de volaille, pour une saveur am\u00e9lior\u00e9e. La pr\u00e9paration implique plusieurs \u00e9tapes cruciales, notamment le toastage du riz et l’incorporation du Parmigiano pour une consistance parfaite.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":[1],"tags":[104,103,102,101],"class_list":["post-191","post","type-post","status-publish","format-standard","hentry","category-actualites-emg","tag-gastronomie-lombardie","tag-risotto-alla-milanese","tag-riz-carnaroli","tag-zafferano"],"blocksy_meta":[],"yoast_head":"\nRisotto alla Milanese - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=191\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risotto alla Milanese - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Le Risotto alla Milanese est une sp\u00e9cialit\u00e9 milanaise, caract\u00e9ris\u00e9 par sa texture cr\u00e9meuse et sa couleur dor\u00e9e gr\u00e2ce au safran. 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