Tag: Risotto

4 Restaurants: the best restaurant in Monza, which is the chicest? – Italian cuisine reinvented by Gordon Ramsay

From theater de The Betrothed home to the Autodromo Nazionale, Italian motorsport excellence, Monza is also one of the most productive areas in Europe. This is where 4 Ristorante stopped for the penultimate time. Last night, chef Alessandro Borghese’s van stopped in the heart of Brianzain the city of a thousand souls, full of green spaces and notable historical monuments such as the Cathedral and the Royal Palace.

Alessandro Borghese went in search of the best chic restaurant in Monza. Not a simple undertaking, because among traditional places that offer Luganega risottos, cassoeule and village cakesand cutting-edge restaurants that look to innovation, the proposal is broad and of a high standard.

The Monza risotto challenge

Four restaurateurs each invited the three competitors and Alessandro Borghese to lunch: if the chef also takes care of the inspection of the kitchens, each of the guests (including him) assigns a score from 0 to 10 for the location, the menu, the service and the bill, and also to a particular dish – which differs in each episode – typical of the area and proposed by all the restaurants competing. This time the challenge was played on Monza style risotto, prepared with luganega, a typical Lombard sausage that is added in small pieces. There are, however, different versions of the traditional recipe, which every restaurateur jealously guards.

The venues competing

In Monza, the four locals competing were Mamíe restaurant by Maria Rosaria, Silk Monza by Giorgio, The nun’s cellar by Giordano e Brown bear by Matteo, who won first place. In the gallery we get to know the restaurateurs and their proposals better.

Meanwhile, the gastronomic journey of Alessandro Borghese 4 Ristoranti, which has already explored the gastronomic proposals of the French Riviera, the Oltrepò Pavese, Lisbon, the historic center of Ravenna, Ogliastra in Sardinia, Gorizia and Lucca, is preparing tolast stop, which will be Mantua.

Risotto with cuttlefish ink – Italian cuisine reinvented by Gordon Ramsay

With the unmistakable flavor of sea and dill, the risotto with cuttlefish ink it is a delicious dish typical of the Italian tradition.
Like every dish that today we attribute to one or another region, this risotto also has its origins outside the Italian border and more precisely on the coasts of Croatia. It was born, in fact, in the Balkan state (then called Dalmatia) in the period of Venetian domination and subsequently spread first to northern Italy/Europe where rice is one of the most used foods in the preparation of elaborate dishes (becoming a famous dish also in Catalonia) and subsequently in the rest of the boot.
The cuttlefish ink risotto is a first course of creamy and tasty fishexcellent to be enjoyed accompanied by a good glass of white wine, a winning combination for Sunday lunches in view of the arrival of the beautiful days.

The preparation of this dish follows the basic instructions for making risotto which involves a short toasting of the cereal and a slow cooking based on broth (vegetable or animal, depending on the dish).
With this step by step recipe let’s see how to bring a r. to the tableperfect and creamy cuttlefish ink isottoin a short time and in a simple way.

If it has not been previously done by the fishmonger, proceed with cleaning the cuttlefish and set aside the bag with the ink. Use the fins and tentacles to make the broth by pouring them into a pan with cold water and leave to cook for about 30 minutes. Cut the rest of the cuttlefish into cubes and cook in a pan over high heat with chopped spring onion until golden brown.
In a saucepan, toast the rice with a drizzle of oil, add the salt and pepper and, once toasted, add the broth little by little. Halfway through cooking, add the cuttlefish cubes sautéed in the pan, setting aside a few handfuls which will be used for plating. When the rice is al dente, remove from the heat and add the black pepper and 50 grams of mascarpone and stir until it reaches a creamy consistency.
Serve the risotto hot and steaming and garnish with other cuttlefish cubes and a sprinkling of dill to taste.

Pumpkin risotto with speck, leeks and walnuts – Italian cuisine reinvented by Gordon Ramsay

Exploit foods in all their facets. It is a golden rule both to enhance the flavor of the dishes and to maximize the taste of the foods that make up the recipe. In this case, the wise use of leek also provides a primary role for the green part of the vegetable, usually unused, which adds flavor to the first toasting of the rice and indelibly marks its original flavour…