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Risotto Alla Milanese

A creamy rice dish cooked with giblets and finished with Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and parmesan cheese work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 879 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Risotto Alla Milanese

Ingredients

Directions

Cook the rice

  1. Bring water or broth to a boil in a pot.

  2. Add rice and giblets, then reduce heat to simmer.

  3. Cook until rice is tender, stirring occasionally.

Finish and serve

  1. Remove from heat and stir in grated Parmesan cheese until melted.

  2. Season with salt to taste and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Starch that absorbs liquid and softens, forming the body of the dish.
Grated parmesan cheese
Melts into the hot rice, adding savoury flavour and a creamy texture.
Giblets of fowls
Add meaty savoury flavour to the cooking liquid as the rice simmers.

The step that matters

Cook until rice is tender, stirring occasionally. Stirring releases starch from the rice surface, which thickens the liquid into a creamy texture. Cooking until the grains are tender without drying out the pot keeps the dish moist and cohesive.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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