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Vanilla Venture

First aid for Risotto alla milanese

€34,50
€34,50
Sale Sold out
We are happy to help you make a Risotto alla Milanese; one of the most famous risotto recipes from Italy. It comes down to a mouth-watering composition of risotto rice, butter (because: northern Italy), dry white wine, meat broth, onion, parmesan, and ... saffron! Enthusiasts can add bone marrow for extra depth. An aromatic white wine pairs well with an alla Milanese. We selected this American malvasia varietal from California: a beautiful, smooth wine from the mischievous Birichino winemakers.
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Shipping information

We deliver throughout the Netherlands (with the exception of the Wadden Islands). Our refrigerated delivery costs are €6.90 (excluding €3 service fees).

Please note: on Sunday, April 20, we will charge an increased delivery fee of €19.80 due to the national holiday. You can also choose to have your meal delivered on Saturday, April 19 for €6.90 and eat it on Sunday evening.

A small number of exclusive restaurants use a private "priority delivery service". This service costs €29.

The delivery fees we charge cover the refrigerated pickup from the restaurant and ensure that your meal is delivered to your home under optimal conditions. You will be continuously informed of the status of your order. In addition, we work with a specialized courier service that transports each meal with the greatest possible care and attention.

The Products

Risotto alla Milanese Ingredients
- Acquerello rice 250 Gr -
- Unfiltered olive oil Scirinda Sicily -
- Parmigiano Reggiano Vacche Rosse -
- Coupe saffron -

Shelf life

We advise consuming the dishes within 2 days of receipt.

What's inside?

  • Acquerello rice

    Acquerello rice

    This Carnaroli has been dried for a year, which allows it to absorb even more moisture. Still, it remains a firm, non-creamy risotto, even when cooled. During preparation, this rice loses very little starch but absorbs a lot of moisture, so the grains do not stick together but 'ballano in bocca', dance in the mouth. Due to its high absorption capacity, the grains increase greatly in size and all the flavor is absorbed into the grain rather than remaining outside. It does require some skill to work with this rice, but for those who dare.....
  • Parmigiano Reggiano Vacche Rosse

    Parmigiano Reggiano Vacche Rosse

    This 'ancient' Parmesan is made from the milk of so-called red cows and is then aged for three years. The red cows produce very little milk, resulting in a Parmesan with a concentrated flavor. Nowadays, most Parmesan is produced by the usual black-and-white cows that give more milk and are therefore cheaper. But true enthusiasts swear by the Vacche Rosse variety! Two to three years of aging.
  • Saffron coupe

    Saffron coupe

    The dried stigmas of the crocus sativa. Coupe saffron is the highest quality saffron and is obtained by removing the weakest 20% of the stigmas. Therefore, it is of higher quality than Mancha saffron. Origin: Spain.
  • Unfiltered olive oil Scirinda Sicily

    Unfiltered olive oil Scirinda Sicily

    The high-quality olive oil produced at the Sicilian Fattoria Scirinda immediately evokes thoughts of grass and hay. The oil has a particularly low acidity and is made from three olive varieties that thrive on the ideal soil of the island's southwestern slopes. In Scirinda olive oil you taste Sicily and the craftsmanship of the people who surround this product with care and skill.