Milanese Risotto with Saffron Yoghurt Roasted Ribs and Thai Basil Oil ala Dentist Chef

Risotto ala Milan dengan Iga sapi panggang Saffron Yoghurt.

Milanese Risotto with Saffron Yoghurt Roasted Ribs and Thai Basil Oil

Risotto alla Milanese Recipe with Saffron Yoghurt Roasted Ribs

Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain permiggiano reggianno, butter, and onion. Risotto alla milanese, pronounced [ɾiˈzɔtːo alːa milaˈneːze],is an saffron infused risotto from Milan, Italia. Milanese risotto is often served together with ossobuco alla milanese,  but today i served the risotto with roasted short ribs with saffron infused yoghurt.

Milanese Risotto with Basil Oil Recipe

Saffron infused yoghurt roasted beef short ribs

Ingredients:

Rissotto alla Millanese Recipe:

• 3 cups chicken stock
• 1 tsp saffron threads
• 1 tbs olive oil
• 20g butter
• 1/2  onion, finely chopped
• 4 garlic cloves, crushed
• 1 1/2 cup short grain rice, soaked 15 minutes, drained
• 1 cup (250ml) dry white wine or rice wine
• 1/2 cup (40g) finely grated cheese, Parmiggiano-Regianno would be the best

Roasted Short Ribs with Saffron infused yoghurt:

• 500 gr short ribs
• 1/2 cup thick yoghurt
• 1/2 tsp saffron threads
• 2 cloves garlic, finely chopped
• 20g butter, melted
• 1o gr celery leaves, finnelly chopped
• 1 cups chicken stock
• salt n pepper to taste

Thai Basil (kemangi) oil:

• 1 cup basil oil
• 1 cup light olive oil
• 1/2 tsp salt

Direction:

Risotto alla Milanese:

• heat the olive oil over medium heat, Add the onion and garlic cook until softened and translucent but not browned,
• Meanwhile add the saffron to the stock, stirring to infuse.
• Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.
• Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed.
• Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente or your preference doness, about 15 minutes.
• Stir in the butter and cheese until well mixed. let it rest for 2 minutes
• Portion risotto into 2 warmed serving plates,

Roasted Short Ribs with Saffron infused yoghurt:

• Mixed saffron, yoghurt, garlic, celery, butter, salt n pepper, set aside
• Meanwihle, seasoned the ribs with salt n pepper
• Put the stock and ribs in a pressure cooker, cook until tender
• Drain the ribs from the stock well, this stock can be used in cooking risotto
• Smear the ribs with saffron infused youghurt
• Roasted in 250 Celcius for 7 minutes
• served with rissotto n basil oil

Thai basil oil:

1. Rinse and drain thai basil leaves. Pat leaves dry with a towel.
2. In a blender or food processor, combine basil leaves and olive or vegetable oil . Whirl just until leaves are finely chopped (do not purée).
3. Pour mixture into a 1- to 1 1/2-quart pan over medium heat and add the salt. Stir occasionally until oil NEARLY bubble around pan
4. Remove from heat and let stand until cool, about 1 hour.
5. Line a fine wire strainer with two layers of cheesecloth and set over a small bowl.
6. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil.
7. Discard basil. Serve oil or cover airtight and store in the refrigerator up to 3 months.
8. The olive oil may solidify slightly when chilled, but it will quickly liquefy when it comes back to room temperature.

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