Risotto alla Milanese originates from Lombardy, Italy, known for its simple yet luxurious combination of saffron and rice. The dish was allegedly invented in 1574 by glassmakers experimenting with saffron for stained glass, which led to its use in a risotto during a wedding celebration. Key ingredients include carnaroli or arborio rice, butter, onions, white wine, saffron, and optional bone marrow. The preparation method involves toasting rice and onions in butter, adding wine, and incorporating saffron, demonstrating the excellence of cucina povera through sophisticated techniques to elevate ordinary ingredients.
Risotto alla Milanese is a regional dish from Lombardy, Italy, known for its simplicity and the luxurious addition of saffron, giving it a golden hue and rich flavor.
The dish's origin story is tied to Milan's glassmakers in 1574, where saffron was added to dyes, humorously leading to its incorporation into risotto.
Culinary technique involves toasting carnaroli or arborio rice with onions in butter and bone marrow, followed by deglazing with wine for depth of flavor.
Despite its rich taste, Risotto alla Milanese embodies the philosophy of cucina povera, showcasing how simple ingredient mastery can create a beloved and opulent dish.
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