
Dish
Risotto alla Milanese
Risotto alla Milanese is made with Arborio rice, chicken or vegetable broth, onions, butter, Parmesan cheese, and saffron. The saffron gives the dish its signature yellow color and unique flavor. The dish is cooked slowly, adding broth one ladle at a time until the rice is cooked to perfection. The result is a creamy and flavorful dish that is perfect on its own or as a side dish.
Origins and history
Risotto alla Milanese originated in Milan, Italy in the 16th century. It was traditionally served during special occasions such as weddings and Christmas. The dish was created by a young apprentice who added saffron to the rice dish as a way to impress his master. The dish became so popular that it is now a staple in Italian cuisine.
Dietary considerations
Gluten-free, can be made vegetarian or vegan by using vegetable broth and omitting the Parmesan cheese.
Variations
Variations of Risotto alla Milanese include adding different types of cheese such as Gorgonzola or Fontina, or adding different types of vegetables such as mushrooms or asparagus.
Presentation and garnishing
Serve in a shallow bowl and garnish with a sprinkle of Parmesan cheese and a few strands of saffron.
Tips & Tricks
Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
Side-dishes
Risotto alla Milanese can be served as a main dish or as a side dish. It pairs well with grilled meats or seafood.
Drink pairings
Pair with a dry white wine such as Pinot Grigio or Sauvignon Blanc.
Delicious Risotto alla Milanese recipes
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