How To Make Risotto Alla Milanese
Lunch Recipes

How To Make Risotto Alla Milanese

SOFIA

How To Make Risotto Alla Milanese

The origins of the Milanese risotto dates back to the Middle Ages and are linked to a similar Arab cuisine and Jewish cuisine recipe. In Italy, in the Middle Ages, this dish was known as rice with zafran. Risotto Alla Milanese was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who resided in Milan because he was working on the windows of the Milan Cathedral. For his daughter’s wedding, his fellow glassmakers had them added to a white risotto with saffron butter: this spice was used by the glassmakers to obtain a particular yellow color of the glass. The new dish was immediately successful, for its flavor and its yellow hue, reminiscent of gold, synonymous with wealth. Saffron also has recognized pharmacological properties, and therefore the yellow risotto soon spread to the Milanese taverns. Risotto Alla Milanese immediately disappeared from the news only to reappear in some documents in 1809, defined as “pan-fried yellow rice.” Later, in 1829, in another recipe book, the famous Milanese dish was defined as “yellow Milanese risotto,” taking the name from which it is still universally known today. 

Risotto Alla Milanese in the fascist Regime

Alla Milanese was present in different versions in recipe books that also began to be written by women from the beginning of the twentieth century. However, they only contained the list of ingredients, with no other indications on the doses or the cooking method. In 1917 the National Cookers’ Association published War Kitchen, which collected particularly economical and practical recipes by inserting the necessary doses and cooking methods in each recipe.

Rice grains: Carnaroli, a quality type of rice grain, and also one of the cornerstones of the Regime, was the return to traditional values, which saw in the culinary ability an indispensable gift for young brides. For this reason, the first editions of cookbooks were published, such as Cucina Practice from 1936, written by the anonymous aunt Carolina. 

How the Risotto Alla Milanese was exported 

In the early 1980s, risotto became the most requested dish in Italian restaurants in the United States of America, so much that in 1993 Florence Fabricant, an American food critic and writer, published an article on risotto in the American newspaper Nation’s Restaurant News, Titling it Mystique of Risotto. 

on 14 December 2007, the following recipe received the recognition of the Milanese risotto (De.Co.)The acronym De.Co. in Italy indicates a dish that belongs to the territory, recognized by the municipalities for the gastronomic products most connected to the territory and the local community. Sources from Wikipedia.

How To Make Risotto Alla Milanese can sometimes seem complicated, but not to worry, follow the Italian family food recipe in no time you are there! The golden yellowish appearance is due to saffron, a spice often found in excellent Italian cuisine. Serve this creamed risotto to the table. Besides risotto, alla Milanese is one of the most traditional dishes in the city of Milan and also in Italy in general.

How To Make Risotto Alla Milanese

How To Make Risotto Alla Milanese

Risotto Alla Milanese is it is undoubtedly a national dish, a succulent Italian cuisine!
Print Recipe
CourseLunch
CuisineItalian
DietLow Calorie
Keywordriso alla milanese, risotto alla milanese, saffron rice, yellow rice
Prep Time10 minutes
25 minutes
Total Time35 minutes
Servings4
Calories
Cost$10

Ingredients

  • 400 gr of rice

  • 150 gr of butter
  • 2 liter of a good meat broth
  • 15 gr di midollo di vitello
  • 1 small white onion
  • 80 gr Parmigiano Reggiano
  • 1 glass of still white wine
  • 2 bags of Abruzzo saffron
  • 3 tsp Extra virgin olive oil

Instructions

How To Make Risotto Alla Milanese

  • Crumble the marrow and sauté it in a pan with half the butter. When the marrow has dissolved, add the finely diced onion and keep it on the cooker for at least 10 minutes over low heat so that it becomes transparent.
  • Add the rice, mix it so that, absorbing the sauce, it becomes shiny, wet it with the white wine, and let it evaporate.
  • Pour in the boiling broth a little at a time, stirring occasionally. At this point, add the saffron previously dissolved in the broth.
  • And finish cooking by adding, as always, a ladle of broth at a time, pay attention to the last amount of broth you add. Do not add salt; the broth must be sufficiently salty.
  • Transfer from the heat, mix in the risotto with the leftover butter, and flavor it with the grated Parmesan, creamy and well-tied risotto is the outcome! Cover and, after some minutes, move it to a warm meal dish. Now that you know How To Make Risotto Alla Milanese Serve it quickly while still hot.
  • Now that you know How To Make Risotto Alla Milanese Serve it quickly while still hot.
  • Enjoy! Buon appetito!

Notes

How To Make Risotto Alla Milanese
The golden yellowish appearance is due to saffron, a spice often found in excellent Italian cuisine. Everything else comes from ages of culture. Serve this creamed risotto to the table. Besides risotto, alla Milanese is one of the most traditional dishes in the city of Milan and also in Italy in general.

You may also want to check out The Best Red Basmati Rice Recipe

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