Risotto alla Milanese

Risotto alla Milanese is one of the most famous dishes of northern Italian cuisine, especially associated with the Lombardy region and Milan itself. This classic risotto dish is distinguished by its intense, golden color, which it owes to saffron - one of the most expensive spices in the world. Risotto alla Milanese combines the creamy texture of arborio or carnaroli rice with the delicate aroma of butter, broth and onion, and all this is enriched with the subtle bitterness of saffron.

This dish is a symbol of the elegance and simplicity of Italian cuisine - a small number of ingredients make up an exceptionally harmonious whole. Although it can be served on its own, it most often accompanies the famous ossobuco alla milanese (veal shank stewed in wine), creating a classic combination of flavors of the Lombard table.

History of Risotto alla Milanese

The roots of this dish date back to the Middle Ages, when rice came to Italy from Arab lands via Spain and the southern coast of the Apennine Peninsula. Rice cultivation was particularly well developed in Lombardy, thanks to the humid plains around the Ticino and Po rivers. Although early rice dishes were more like pilafs, the typical risotto preparation (i.e., gradually adding hot broth and constantly stirring) developed much later.

One of the most frequently cited legends has it that risotto alla milanese was created on September 8, 1574, at the wedding of the daughter of Valerio di Fiandra, a Flemish glass master who worked on the stained glass windows of Milan Cathedral. Supposedly, his apprentice, known for his obsession with the color yellow (and using saffron to color glass), decided to play a joke and add the spice to the rice to surprise the guests. The experiment was a success and started a tradition that has survived for centuries.

In fact, until the 17th century, rice was most often cooked simply in water. The breakthrough came in the 19th century. In the cookbook Il Cuoco Moderno (1809) signed with the acronym L.O.G., there appears a description of "yellow rice from the pan", prepared by frying onions in butter, adding rice, and then pouring hot saffron broth over it. This technique was the forerunner of modern risotto, and the dish itself had already been dubbed "alla milanese".

Risotto alla Milanese today

The modern version of risotto alla milanese has established itself as a prestigious dish, served in elegant restaurants both in Milan and abroad. Although its basic form has remained unchanged – rice, butter, onion, broth, saffron and parmesan – numerous variants have been created. In some versions, white wine is added (for a slight acidity) or bone marrow (for depth of flavour and fattiness), although not all chefs decide to do this – especially those who want to retain the delicacy of saffron as a dominant note.

Today, risotto alla milanese is not only a culinary showcase of the region, but also a symbol of Italian cuisine, having been entered on the list of traditional products of Lombardy. It is a must-have dish on the menus of many renowned trattorias and ristorantes. It is a dish that combines the past with the present – ​​based on a legend, perfected over the centuries and still captivating with its taste.