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In a process unique to Acquerello, the germ layer removed from the rice is not thrown away, but instead slowly heated up and gently mixed back into the rice grains, combining the nutrients contained inside the germ with the white rice.
This produces a white rice that has the nutrition of brown rice, while also being enrobed with a layer of starch. This mean that when cooking Acquerello rice in risotto, one does not need to constantly stir while adding stock.
The stock can actually be added all at once, with the vigorous mixing due to boiling motion of the stock being enough agitation to create a rich and creamy risotto.
This can be explained by the amount of labour required to obtain saffron combined with its extremely low yield. Saffron is derived from the stigma female part and styles male part in the flower of Crocus sativus.
The stigmas and styles are carefully removed from the flower and dried before being sold. As each flower contains 3 stigmas or styles, it takes as much as in order to produce a kilo of saffron.
Thus making an extremely labour intensive spice to produce. This in turn has generated an underground industry of fake-saffron, using strands from turmeric flowers or bits of hay in an attempt to dilute genuine saffron in an attempt to increase yield.
Saffron production in Iran is made possible due to the low-cost of mainly female labourers, combined with a suitable sunny climate. Saffron itself grows best in the sun, with flowers grown in the sun producing lower quality saffron.
However, saffron needs to be harvested in the early morning in order to protect the harvest from the heat and therefore workers start their days as early as 3 or 4 in the morning.
The taste of saffron is like hay-ish iodine caused by its two main chemical compounds, picrocrocin and safranal.
Some people describe it as floral and honey like but in my opinion the flavour of saffron is hard to describe, with nothing that taste close to it.
Saffron of course, is more famous for the bright yellowish-gold colour that it impart in food due to the high concentration of the carotenoid pigment, crocin, it contains.
To get the most out of your saffron, it should not be added directly to a dish, but instead soaked in luke warm water in order to extract the flavour and colour from the strains before adding it to the dish.
My take on Risotto alla Milanese is the same base recipe you find everywhere, including the addition of bone marrow into the risotto itself, with the difference being the addition of additional bone marrow served as it is not mixed into the risotto.
This allows you to enjoy the flavour of bone marrow on its own and makes the dish more substantial to eat on its own without other dishes such as osso bucco.
I also add some ikura salmon eggs on the side, as the burst of salty acidicness from the ikura helps balance out the bone marrow. Wines without new oak would also be preferable to not drown out the taste of saffron.
Sticking with regional wine pairings, for white wines I would suggest a Pinot Bianco with the not overtly fruity nature but high enough acidity to match the dish and bring out the flavour of the saffron.
For red wines, I would suggest a good Nebbiolo from Piedmont. Nebbiolo tends to be in a very light style similar to Pinot Noir from burgundy, with similiar notes of undergrowth and red cherries.
The main difference however is that Pinot Noir has relatively low tannins while the tannins in Nebbiolo tend to be overpowering.
However, with such a rich dish full of cheese, the tannins in the Nebbiolo would definitely pair well. Starch is stabilized, thus the rice grain will release less starch during cooking and will increase liquid absorbtion.
Germ is the vital part of a rice grain. It contains most of the vitamins and micronutrients of rice.
During whitening the germ separates from the rice grain, but thanks to a patented process we are able to restore it within the grain, enhancing its nutritional values.
The famous French illustrator Guillaume Long has designed a limited edition of the Acquerello tin insert. Reduce heat to the lowest setting on your stove and simply keep the broth warm.
Melt the butter in a second 4 quart saucepan over medium heat. Cook, stirring occasionally, until the shallot is very soft and translucent, about minutes.
Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about minutes.
Add the wine, stirring frequently, until the wine is absorbed by the rice. Do not let the rice dry out. About 2 minutes.
Add 3 cups of the warm broth, stirring frequently, and simmer until the liquid is absorbed. Es ist ein einzigartiger Reis, mit der Fähigkeit, sich perfekt an die verschiedensten Rezepte anzupassen.
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