Authentic Risotto alla Milanese
Creamy saffron risotto from Milan, the golden jewel of Northern Italian cuisine.
The Story Behind the Dish
Risotto alla Milanese dates back to the 16th century and is inextricably linked to the construction of the Duomo di Milano. Legend attributes its creation to Valerius of Flanders, a young assistant to Benedetto da Norcia, the master glazier working on the cathedral's stained glass windows.
Valerius was known for using saffron to achieve brilliant golden colors in his glass work. As a joke for his master's daughter's wedding in 1574, he added saffron to the rice dish being served, creating the golden risotto we know today.
The dish became synonymous with Milanese cuisine and prosperity, as saffron was worth more than gold at the time.
Ingredients
- 320g Carnaroli or Arborio rice
- 1.5 liters beef or vegetable broth
- 1 small onion, finely chopped
- 100ml dry white wine
- 50g butter
- 50g grated Parmigiano-Reggiano
- 1 sachet (0.125g) saffron threads
- 2 tablespoons beef bone marrow (optional, traditional)
- Salt and white pepper to taste
- Extra virgin olive oil
Instructions
- Prepare the saffron: Soak saffron threads in 2 tablespoons of warm broth. Set aside to infuse.
- Heat the broth: Keep the broth simmering in a separate pot throughout the cooking process.
- Sauté the soffritto: In a heavy-bottomed pan, heat half the butter with a drizzle of olive oil. Add the finely chopped onion and cook until translucent, about 5 minutes.
- Toast the rice: Add the rice and stir for 2-3 minutes until the grains are well-coated and slightly translucent at the edges.
- Add wine: Pour in the white wine and stir until completely absorbed.
- Cook the risotto: Add hot broth one ladle at a time, stirring constantly. Wait until each addition is almost completely absorbed before adding more. This process takes about 18-20 minutes.
- Add saffron: Halfway through cooking, add the saffron with its soaking liquid.
- Finish with mantecatura: Remove from heat and vigorously stir in remaining butter and Parmigiano-Reggiano. Season with salt and white pepper.
- Serve immediately: The risotto should be creamy and flow like lava when plated. Serve with additional cheese on the side.
Cultural Context
Risotto alla Milanese represents the epitome of Northern Italian cooking philosophy: few ingredients of the highest quality, prepared with meticulous technique. The dish embodies the Milanese values of elegance and sophistication.
Traditionally served alongside osso buco (braised veal shanks), this pairing represents one of the most celebrated combinations in Italian cuisine. The rice absorbs the rich marrow flavors from the meat dish.
In Milan, the preparation of perfect risotto is considered an art form, requiring patience, attention, and the proper technique of constant stirring to release the rice's natural starches.