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'''Risotto alla Milanese''' is a classic Italian dish that hails from the city of Milan. Renowned for its vibrant golden colour and rich flavour, this creamy risotto is infused with saffron, offering a distinctive taste and aroma. Risotto alla Milanese is a beloved culinary tradition that showcases the versatility of Arborio rice and the artistry of Italian cuisine.
==Origin and History==
Risotto alla Milanese has its roots in Northern Italian cuisine, particularly in the Lombardy region, where Milan is located. The dish is said to have originated in the 19th century, with the use of saffron as a key ingredient. The vibrant colour and unique flavour imparted by saffron make this risotto a celebrated specialty, often served on special occasions and festive gatherings.
==Ingredients==
Basic Ingredients:

Arborio Rice: A short-grain rice known for its creamy texture when cooked.

Onion or Shallots: Finely chopped for flavour.

White Wine: Dry white wine is often used to deglaze the pan.

Chicken or Vegetable Broth: Used to gradually cook the rice to a creamy consistency.

Parmesan Cheese: Grated Parmesan adds richness and depth.

Butter: Unsalted butter contributes to the creaminess of the dish.

Salt and Pepper: Season to taste.

Signature Ingredient:

Saffron Threads: The key ingredient that imparts the characteristic golden colour and a subtle, earthy flavour. Saffron is typically infused in warm broth before being added to the risotto.
==Preparation==
Infuse Saffron:

Place saffron threads in a small bowl and add a few tablespoons of warm broth. Let it steep to infuse the saffron's colour and flavour.

Sauté Onions:

In a wide, heavy-bottomed pan, sauté finely chopped onions or shallots in butter until translucent.

Toast Rice:
	'''Risotto alla Milanese''' is a saffron risotto from Milan in Lombardy, northern Italy. It is known for its yellow colour, creamy texture and direct connection with Milanese cooking.

Add Arborio rice to the pan and toast it, stirring constantly until the edges become translucent.
	The dish is usually made with risotto rice, butter, onion, stock, saffron and grated cheese. Some traditional versions also include beef marrow.

Deglaze with Wine:
	== Ingredients ==
	Common ingredients include:

Pour in white wine and stir until it is mostly absorbed by the rice.
	* Carnaroli, Arborio or Vialone Nano rice;
	* butter;
	* onion or shallot;
	* white wine;
	* beef stock or another light stock;
	* saffron;
	* Parmigiano Reggiano or Grana Padano;
	* beef marrow in some versions.

Gradual Cooking:
	The saffron is the defining ingredient. It gives the rice its colour and a distinct aroma.

Begin adding warm saffron-infused broth one ladle at a time, stirring frequently.
	== Method ==
	The rice is toasted in butter with onion, then cooked by adding hot stock gradually. Saffron is usually infused in a small amount of warm stock before being added to the pan.

Continue adding broth and stirring until the rice is cooked to a creamy consistency.
	The finishing step is important. Butter and grated cheese are stirred in off the heat to make the risotto glossy and creamy. The final texture should be soft and flowing, not dry or compact.

Finish with Cheese and Butter:
	== Milanese Context ==
	Risotto alla Milanese is closely associated with Milan and is often served with ossobuco alla Milanese. Tourism and food sources for Milan present it as one of the city's best-known traditional dishes.

Stir in grated Parmesan cheese and additional butter to enhance creaminess.
	There are legends linking saffron rice to work on the stained glass of Milan Cathedral, but those stories should be treated as culinary folklore rather than a settled origin.

Season and Serve:
	== Variations ==
	Modern versions may omit marrow, use vegetable stock or reduce the amount of butter. These versions can still be recognisable as Milanese-style saffron risotto, but they are not identical to the richest traditional form.

Season the risotto with salt and pepper to taste.
	== See Also ==
	* [[Risotto_ai_Frutti_di_Mare]]
	* [[Panna_Cotta]]
	* [[Tiramisu]]

Serve the Risotto alla Milanese hot, garnished with additional Parmesan if desired.
==Serving Suggestions==
Risotto alla Milanese can be served as a standalone dish or as a side complementing various proteins, such as osso buco or grilled meats. It pairs well with a crisp white wine or a light red wine.
==Variations==
Seafood Milanese: Incorporate seafood such as shrimp or scallops for a seafood twist.
	== References ==
	* [https://www.giallozafferano.com/recipes/Risotto-alla-milanese-con-zafferano.html GialloZafferano: Risotto alla Milanese with saffron]
	* [https://www.lacucinaitaliana.com/recipe/risotto/risotto-milanese La Cucina Italiana: Risotto alla Milanese]
	* [https://www.yesmilano.it/en/articles/risotto-alla-milanese YesMilano: Risotto alla Milanese]
	* [https://artsandculture.google.com/story/the-legend-of-risotto-alla-milanese-veneranda-fabbrica-del-duomo-di-milano/vAUxhRe9GVJFKA?hl=en Google Arts and Culture: Legend of Risotto alla Milanese]
	* [https://www.italymagazine.com/featured-story/history-risotto-alla-milanese Italy Magazine: History of Risotto alla Milanese]

Vegetarian Milanese: Create a vegetarian version by using vegetable broth and adding sautéed mushrooms or asparagus.
	[[Category:Food]]
	[[Category:Italian cuisine]]