THE STORY
The first known recipe for Risotto alla Milanese dates back to 1574, when Belgian glassmaker Valerio di Fiandra, who was working on Milan's Duomo, decided to add saffron to a plain white risotto for his daughter's wedding. Saffron, commonly used by glassmakers to tint glass, gave the dish a golden hue, symbolizing wealth and prosperity while also enhancing its flavor. The dish quickly gained popularity and became a staple in Milanese taverns.
THE RECIPE
Serves 4:
- 320g Carnaroli or Arborio rice
- 1 onion
- 80g butter
- 1 liter beef broth
- 200ml good-quality white wine
- 1 packet of saffron
- 100g grated Parmigiano Reggiano
- Salt and pepper to taste
THE BEST RISOTTO ALLA MILANESE IN MILAN
LA PESA TRATTORIA (Since 1902)
Address: Via Giovanni Fantoni 26
RISTORANTE RATANÀ
Address: Via Gaetano de Castilla 28
RISOELATTE
Address: Via Manfredo Camperio 6
TRATTORIA ARLATI (Since 1936)
Address: Via Alberto Nota 47
OSTERIA DEL BINARI
Address: Via Tortona 1/3
AL CONIGLIO BIANCO
Address: Alzaia Naviglio Grande 12
Share this article
