Risotto alla Milanese
One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow.
However, the first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook Nuovo Cuoco Milanese Economico, and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.
Part of
Risotto al salto
Risotto al salto is a traditional rice dish. It's usually made with leftover risotto of any kind, but the best ones to use are risotto alla milanese or risotto al parmigiano.... Read more
Pairing tips
Soave
Soave is an Italian wine that comes from the namesake wine region, which is located east of Verona. It is predominately made with Garganega grapes, and occasionally ... Read more
Serve with
Ossobuco alla Milanese
Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature ... Read more
Recipe variations
Italian Academy of Cuisine's Risotto alla Milanese
READY IN 30minPublished by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese.
Risotto Oro e Zafferano
READY IN 20minThis recipe is the creation of Gualtiero Marchesi, a renowned Milan-born Italian chef who is considered to be the founder of modern Italian cuisine. Apart from zafferano or saffron, his recipe also features oro, meaning gold in the form of an edible paper-thin leaf placed on top of the finished dish, which turns your risotto alla Milanese culinary presentation into a work of art.
Risotto alla Milanese Authentic recipe
Published by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese.
WHERE TO EAT The best Risotto alla Milanese in the world (according to food experts)
