Italy
Photo: Luca Nebuloni, CC BY 2.0, croppedRisotto alla milanese
/riˈzɔtto alla milaˈneːze/ree-ZOT-toh ahl-lah mee-lah-NAY-zeh
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- Taste
- SavoryRich
- Made with
- RiceDairy & cheese
History
Milan's risotto is yellow with saffron. Short-grain rice from the Po plain is toasted in butter with onion, then cooked slowly with hot broth added ladle by ladle and stirred until creamy, and finished with butter and Parmesan, a step called mantecatura. Bone marrow is traditional. A famous legend links it to 1574, when a glass-maker's apprentice working on the windows of Milan Cathedral, known for adding saffron to his colours, put saffron in the rice at his master's daughter's wedding. The first printed recipe dates to the early 1800s. It is often served with braised veal shank, ossobuco.
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