RISOTTO ALLA MILANESE – SAFFRON

Among the legends, more or less imaginative, that have flourished around the origin of risotto alla Milanese, there is one that enjoys greater credit. A legend that traces the use of saffron in the preparation of the well-known risotto back to pure chance. According to a manuscript found in the Trivulziana Library, the birth of this specialty would also be closely linked to the Milan Cathedral.

We are in 1574 and Maestro Valerio di Fiandra, a Flemish from Louvain, was engaged in the creation of the stained-glass windows of the Milanese Cathedral. An assistant called Zafferano worked alongside him: the reason for his nickname was linked to the assistant’s habit of always adding a touch of saffron to the colors, to create a more brilliant effect. One day to make fun of him, the Master told the young helper that if he continued like this, he would end up putting saffron even in the dishes. No sooner said than done. As a joke or a little spite, on 8 September 1574, Zafferano, on the occasion of the wedding of Valeria’s daughter, agreed with the cook on a variation in the wedding menu: the rice, seasoned with simple butter, would also be added a pinch of the golden spice. To the young man’s amazement, the diners appreciated the invention both for the taste and for the colorful note added to the dish.

The difference between risotto alla milanese and risotto with saffron, is that risotto alla milanese is made with beef marrow (a fatty substance found inside the long bones of cattle), and which is usually served precisely together with ossobuco! ingredient that distinguishes it from the classic saffron risotto.

Saffron risotto is a very tasty and fragrant traditional Italian first course, typical of Lombardy cuisine! Made with rice, vegetable or meat broth and saffron; the wonderful ancient spice that gives risotto its classic golden yellow color and unmistakable flavour.

INGREDIENTS:

350 g. Carnaroli rice.
2  Saffron pouches.
50 gr Butter.
1/3 – 50 g. White onions.
1.5 l Chicken broth.
75 ml – 1/2 glass White wine.
Parmiggiano Reggiano Cheese.
Salt.

PREPARATION:

First, we prepare the chicken broth ①.

Finely chop 1/3 of the onion ②, and sauté it over low heat with 20 grams of butter until it turns golden brown. Add the rice, toast it over medium heat, stirring with a spoon for 1 minute ③.

Keep the remaining butter in the refrigerator which you will add at the end.

Add the white wine and let the alcohol evaporate ④. Dissolve a packet of saffron in a ladle of broth and pour it into the rice ⑤. Stir and continue to add the broth until cooked ⑥.

When there is two-minute left before the rice is cooked, add the second packet of saffron ⑦, mix well, remove the pan from the heat, add the 30 g. of leftover cold butter and mix ⑧.

Also pour the grated Parmigiano Reggiano ⑨, mix vigorously, so that the butter and cheese create the thermal shock which will make the risotto creamier and shinier.

Bring to the table and serve.