Risotto alla Milanese
The Italian classic from Lombardy is creamy and aromatic
Italy meets Austria and Japan - a summery crossover dish by Constantin Fischer.
Ingredients (4 servings) | ||
---|---|---|
500 | g | risotto rice |
1 | white onion | |
1/4 | l | white wine |
2 | l | vegetable stock |
1 | clove of garlic, peeled, core removed | |
1 | bay leaf | |
1 | cinnamon stick, approx. 4 cm | |
2 | handful | Parmesan cheese |
1 | bunch | basil |
3 | tablespoon(s) | olive oil |
sesame oil for cooking | ||
pepper |
Ingredients (4 servings) | ||
---|---|---|
500 | g | trout fillet |
1 | star anise | |
2 | bay leaves | |
1 | Kaffir lime leaf | |
1 | tablespoon(s) | coriander seeds |
1 | teaspoon(s) | fennel seeds |
1/2 | teaspoon(s) | white pepper |
2 | twig(s) | thyme |
50 | g | Maldon sea salt |
40 | g | brown sugar |
olive oil |
Ingredients (4 servings) | ||
---|---|---|
1 | tablespoon(s) | honey |
1/2 | lemon | |
1 | tablespoon(s) | olive oil |
4 | leaves | mint |
salt | ||
pepper |