Risotto alla Milanese

Published: December 1st, 2022 - Last updated: January 28th, 2023

Risotto alla milanese is one of the more recognizable Italian dishes. Its incredible taste, aroma and golden color attract even skeptics of rice.

How was risotto alla milanese was created?

Rice appeared in Italy already in medieval times. Since then, it has evolved into a culinary tradition that also includes risotto. Some say risotto alla milanese is derived directly from a type of pilaf with saffron that was known in both Jewish and Arab culture. However, the history of risotto alla milanese is a bit different. Many sources say that it was created on September 8, 1574 during the wedding of the daughter of a master glassmaker who created stained glass windows for the local cathedral. Saffron powder was used to decorate the rice, which was also used to color the glass.

Until the 17th century, however, rice was only cooked in boiling water. In 1809, an unknown author (except for the acronym L.O.G.) in a work entitled "Cuoco Moderno", describes it as: "yellow rice in a pan". The description in the book already includes a version of butter-fried rice with onions to which hot broth with diluted saffron is slowly added. A little later, "yellow rice" began to be called "risotto alla milanese".

How to prepare risotto alla milanese?

Over time, the recipe was changed and improved with marrow or white wine. According to some, white wine kills the taste of saffron and not everyone likes marrow. So, we present the basic form of this dish.

Recipe informations:

Preparation

5 minutes

Total

30 minutes

Yield

Servings 2

4 (1)

Ingredients

200 g carnaroli rice
600 - 700 ml of broth (or water)
1 small onion
1/4 teaspoon of saffron (0.12 g)
half a glass of white wine (optional)
2 tablespoons butter (plus 1 tablespoon cold butter at the end)
25 g of grana padano

Steps

1. Step

Pour warm broth (or water) and a little saffron into half a glass of water and mix gently. While we carry out the next steps, the liquid will take on the color and aroma of the spice, thanks to which it will be more noticeable in the dish.

2. Step

Melt a small piece of butter in a saucepan. Then fry a medium sized onion cut into small cubes in butter. The pieces should be the size of a grain of rice. However, nothing will happen if they are a little bigger.

3. Step

When the onion is browned, remove it from the pan and gradually add the rice, stirring with a wooden spoon. Add some hot broth (or water). We can also add some white wine. Add salt and pepper.

4. Step

Each time the rice dries out, add a little hot broth until the rice is fully cooked. Cook until the rice absorbs the liquid, stirring frequently.

5. Step

Repeat the process until the rice is glutinous on the outside and al dente - it takes about 20 minutes.

6. Step

Finally, add cold butter and freshly grated parmesan. Mix well and serve hot. This dish must not be overcooked or chilled before eating.