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Risotto Alla Milanese

A risotto made with fowl giblets, rice, water, salt, and topped with Parmesan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. In a pot, cook the giblets of fowls until tender.

  2. Add 4 cups of water and bring to a boil.

  3. Stir in the rice and cook until tender, about 15-20 minutes.

  4. Season with coarse sea salt to taste.

  5. Serve hot, topped with grated Parmesan cheese.

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
Its starch thickens the cooking liquid and gives the dish its creamy, tender body.
Giblets of fowls
Simmered in the water, they add savory, meaty flavor to the cooking liquid.

The step that matters

Stir in the rice and cook until tender. Rice is done when the grains are tender but not mushy. Cooking past that point lets the starch break down further, so the grains lose their shape and the texture turns pasty.

“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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