Risotto alla Milanese

Discovering Risotto alla Milanese One of Milans Most Iconic Dishes

Risotto alla Milanese is one of the most iconic dishes of Milan, Italy. Its main ingredients include Arborio rice, flavored with butter, onions, white wine, beef (or chicken) stock, and saffron. Some recipes also include bone marrow to enhance the richness of the flavor.

Rice is not native to Europe; it was introduced by the Moors and Saracens around the 13th century, first arriving in Sicily before spreading to Naples and eventually reaching the Po Valley in northern Italy.

The Po Valley provides an ideal environment for rice cultivation due to its wide plains, abundant water sources, and humid climate. Today, it remains one of the most important rice-producing regions in Europe. Rice has since become a staple in Northern Italian cuisine, particularly in the Lombardy region, where Milan is located.

As rice became a household staple in northern Italy, various rice-based dishes began to emerge. One such dish is risotto, a method of cooking rice to achieve a creamy texture using short-grain varieties such as Arborio, Carnaroli, or Vialone Nano. These types of rice are high in starch and have excellent absorption qualities.

Between the 13th and 17th centuries, Italians commonly boiled rice in water. It wasnt until later that Milan began refining the method by sautéing the rice in butter and adding stock. Eventually, finely chopped onions were added as well. This method closely resembles the recipe for Risotto alla Milanese, which appeared in a cookbook for the first time in 1809.

While there is historical documentation of the recipe in the 19th century, a popular legend tells of its much earlier origin, dating back to 1574 during the construction of the Duomo di Milano (Milan Cathedral).

The legend recounts that Valerio di Fiandra, a stained-glass artist from Flanders, came to work in Milan. His assistant, nicknamed Zafferano because of his fondness for using saffron to dye glass and season his food, played a trick during Valerios daughters wedding feast. Zafferano secretly collaborated with the cook to add saffron to the rice dish served at the banquet. The rice turned a stunning golden yellow, surprising the guests, who were initially hesitant to try itbut once they did, they were delighted by the flavor.

The original Risotto alla Milanese recipe includes short-grain rice, onion, butter, beef bone marrow, beef stock, saffron, white wine, and Parmesan cheese.

Preparing Risotto alla Milanese requires specific techniques: hot stock must be gradually added to the rice while continuously stirring, allowing the rice to absorb the liquid and release its starch. The result is a creamy texture with individual grains that remain slightly firm. Traditionally, this dish is served with Ossobuco, another renowned specialty from Milan.

Risotto alla Milanese is more than just a rice dishit is a symbol of Milanese luxury and pride. The golden hue of saffron reflects the citys wealth and elegance.

Today, Risotto alla Milanese remains a beloved dish in Italian restaurants around the world. While some adaptations have been made to suit modern dietssuch as using vegetable stock instead of beef stock for vegetarian versionsthe dish still retains its traditional core ingredients