Love food? So do we.
Lucky for us (and you), the Expo Milano 2015 is taking place in Milan, Italy from May until end of October 2015, and is focusing on 'sustainable food' for this year's edition.The Milan Expo expects to welcome over 20 million visitors from more than 140 participating countries, bringing spectators the latest technology that offers a concrete answer to a vital need: being able to guarantee healthy, safe and sufficient food for everyone, while respecting the planet.
In honor of this amazing expo, we've decided to put our own unique Blu twist on it entitled 'Made in Blu'. We'll be taking you on a whirlwind culinary adventure, featuring video recipes from 10 different Blus from Europe and Africa. Not only that, after you've watched the video and saved the recipe, if you book a stay with one of our participating hotels from May 18 - October 31, you'll receive 15% off all your food and drink (excluding alcohol) during your stay!
This edition, we'll begin - where else? - in sunny Milan. Watch the video below to see Chef Dario prepare one of his favorite recipes - Risotto Milanese Style!
''The Classic'' stewed veal shank with risotto Milanese style
Feeds about 4 people
Preparing the meat
- 4 veal shanks (300g x1)
- 1 liter of beef stock
- 100g peeled tomatoes
- 2 large carrots
- 2 stalks celery green
- 1 yellow onion
- 1 clove garlic
- 100g flour 00
- 1 Glass of white wine
- 30g of butter
- Salt and Pepper, to taste
- Thyme and Rosemary, to taste
Peel and chop celery, carrots, onion and fry with a little butter over low heat.
Meanwhile cut the skin of each veal shank in 3-4 points to prevent it from curling in cooking and dust with the flour.
When the butter and the vegetables are ready, fry the shanks on both sides. When browning is almost finished, add the garlic and herbs and pour in the white wine. Add the peeled tomatoes and continue for another 2 minutes. At this point add the stock and cook the veal shank in the oven, previously heated at 150 °C for 1 hour and 30 minutes.
For risotto milanese
- 240g of Carnaroli rice / Vialone Nano
- 2 white onions
- 1 cup white wine
- 2g of saffron
- Beef broth
- 100g butter
- 70g finely grated parmesan, preferably Parmigiano-Reggiano
Warm the broth up. Peel the onion, take the outside layers away, mince the onion. Put half of the butter, the oil, the onion, the rice, the marrow and the saffron on a nonstich pan. Toast the rice for about 2 minutes. The rice grains must get really hot and frizzle.
Add the broth one ladle at a time. Stir to avoid the rice gets stuck on the bottom of the pot. Cook for about 18-20 minutes, add a ladle of broth whenever the rice gets dry.
Add butter and Grana cheese once the rice is cooked and off the stove. Let the rice set for about 1 minute, then put it in the dishes and serve.