Big Night?

Great Italian cooking starts at home. Just ask an Italian. It starts in your nonna’s kitchen where simple, regional classics have been perfected over generations. ABIGAIL DONNELLY honours the originals here, with a few inspired (and ethical) twists of her own

- 

LOMBARDY: Milan

Milan, the global capital of fashion and design in northern Italy, is also famous for maize-based dishes such as polenta, as well as ricebased dishes, especially risotto. Creamy risotto alla Milanese gets its vivid golden colour and distinctive flavour from saffron, one of the rarest spices on the planet – some of the best is grown on the plains of the Abruzzo region, east of Rome.

RISOTTO ALLA MILANESE

Serves 6

A LITTLE EFFORT

Preparation: 25 minutes

Cooking: 50 minutes

marrow bones 6

chicken stock 1 cup

olive oil 3 T

endives 3, halved

lemon juice 1 T

Woolworths pork-and-herb bangers 6

rocket, for serving

For the risotto: butter 100 g, plus 2 T

olive oil 2 T

leeks 3,

finely chopped garlic 4 cloves, chopped

risotto rice 500 g

saffron a pinch chicken stock 1 litre, warmed

white wine ½ cup

Parmesan 100 g grated, plus extra for serving

sea salt and freshly ground black pepper, to taste olive oil 2 T

1 Preheat the oven to 180°C. Place the marrow bones in a baking dish and add the stock. Cover tightly and roast for 45 minutes. Remove the marrow from the bones while still warm. Set aside. 2 Heat the olive oil in a pan and fry the endive halves, cut side down, until golden brown and soft. Add the lemon juice, cover and set aside.