Saffron yellow risotto is creamy, rich, and hearty; this classic saffron yellow risotto is one of the most luxurious takes from Milan.
Roasting, cooking, and the Italian mantecatura are essential concepts to master, but don’t be scared, it’s easy creamy!
Some curious facts. There are many legends surrounding the birth of Milanese risotto. One of these dates back to the Middle Ages, when Jewish merchants brought some methods of Sicilian cuisine to Milan. According to this tradition, Milanese risotto is related to arancini. There is a story about a kosher cook who, having moved from Sicily to Milan, wanted to prepare the typical Sicilian rice Arancini. However, since she couldn’t find all the ingredients, she decided to simplify the recipe. She substituted frying for creaming in the pan called “mantecatura”, which gave the dish a surprising taste and creamy finish.
Another legend goes that in 1574, to the table of the Belgian glassmaker Valerio di Fiandra, who at the time resided in Milan while working on the windows of the Milan Cathedral. For his daughter’s wedding, his fellow glass workers had saffron added to a white butter risotto: this spice was used by glass workers to obtain a particular yellow colour in the glass. The new dish was immediately successful for its flavour and yellow hue, reminiscent of gold, synonymous with wealth. Saffron also has recognized pharmacological properties, so yellow risotto soon spread in Milanese taverns and taverns.
Allergens. Saffron risotto contains butter, wine, and meat broth. Please notify us if any alterations are required due to allergies or dietary requirements.
Saffron yellow risotto is traditionally combined with Veal Ossobuco. Learn the Milanese classics!
If you are into the Risotto technique, you might also want to look at Risotto al Radicchio.