Risotto by Marco Tronconi. ‘Recycling’ becomes ‘gourmet’!
The elegant and minimalist restaurant is called La Cucina dei Frigoriferi Milanesi and offers a modern and dynamic traditional menu, with an excellent quality-price ratio, being included in the prestigious Bib Gourmand list published by the Michelin Guide.
In European capitals, I have visited many but I miss Paris. It will be the next goal. What car do you drive?
A Qashqai Crossover and, when I can, my Honda VTR 1000 The destinations you loved most?
The destinations you loved the most?
The United States, Bermuda, Thailand, Malaysia.
Your kitchen is …
I would call it an Italian cuisine, perhaps with a touch of Lombardy. A simple cuisine, refined but not distorted and, following the great Marchesi, made not with too many ingredients. Although my presentations are certainly attentive to appearance and aesthetics, I love simple dishes. There is already too much gastronomic confusion around …
Nowadays the password is “dehors”, how did you manage?
Fortunately, I have a nice , green space in front of the restaurant. I can accommodate about 25 people. In addition, in case of a chilly weather, we are equipped with heating towers and blankets.
Bucatini burro e acciughe con mandorle, finocchietto e limone.
I know you love fish …
Defenetlly. Among the new dishes you will find a marinated croaker with pizzaiola soup toasted bread and a turbot with asparagus spinach and lemon balm sauce.
Any hint of traditional Milanese cuisine?
Of course, it could not be missing, it is our prerogative; in the menu I wanted to include a classic Milanese ingredient: the sweetbreads, that I serve with spinach and currant sauce.
Let’s come to your recipe…
I was inspired by the traditional “riso al salto” ‘sauteed rice’, a typical ‘recycled dish’ of Milanese cuisine, reinterpreted in a more modern key. I must say that crispy rice is a distinctive feature of my cuisine that includes, in addition to the classic risotto with ossobuco, other dishes and other vegetables that change according to the season. In short, a dish from a typical Milanese Osteria, revisited, but not too much!
A wine to pair?
I recommend the Bocara Az Cavazza Veneto. a white with a straw-yellow vivacity and a subtle texture of color. The nose is quite intense with flavors of fresh aromatic herbs, limoncello, fennel, elder, white pear, broom and minerality. In the mouth it is already enveloping and captivating with the minerality of zolfanello, which accompanies the closure. He has the vices and gifts of youth, a bit reckless but full of energy. I like it because it is savory and goes well with fish and saffron.
For Chef Marco’s recipe, turn the page. Click Next>
