The last time my two feet were in Italy, I was in Milan. Sigh… gorgeous, chic, metropolitan Milan. I now look at this time with such revere. You know what they say… when in Milan, do has the Milanese do. And Risotto alla Milanese is certainly one of those things you simply must do.

Saffron infused, rich, luxurious, silky, savory - Milan’s most beloved risotto dish is sure to warm up any soul. To put it simply, Risotto alla Milanese is unfairly delicious. Northern Italy knows how to make a dense, luscious dinner. And this one has riddled my dreams ever since we’ve returned home. When I tell you that not even a sweltering heat wave in Milan could stop me from ordering Risotto alla Milanese multiple times, that should tell you something!

Because Risotto alla Milanese was one of my go-to orders, I knew I wanted to master the recipe on my own! Mastering a risotto dish is certainly one skill that made me a bit nervous (don’t ask me why!), but through lots of anxious research I zeroed in on a recipe that worked like a charm. I’m so proud of this one!

The Legend of Saffron Rice

Imagine my surprise when researching the creation of Lombardia’s most-known dish that this recipe is actually tied to a legend passed down through generations! The legend of saffron rice of dates all the way back to 1754, from the book Leggende e Storie Milanesi written by Laura Maragnani and Franco Fava.

The story goes that construction of a cathedral in Milan had gone on for 200 years, requiring Europe’s best marble workers, masons, carpenters, sculptors, and other artisans. During this time, a Belgian glass-maker by the name of Valerio della Fiandra was charged with the task of making the stained glass windows with the scene of St. Helena. Valerio lead a team of disciplined glass blowers, and together they worked long and hard on the creation in the Gothic church.

Valerio was known for his amazing ability to measure out colors for stained glass, and was known to have secret ingredients to get perfect hues and shades. However, despite is talent and passion for color, Valerio was a bit pre-occupied because his daughter would soon be married.

On his daughter’s wedding day, Valerio’s team of glass-makers snuck into the kitchen perhaps to sneak few free bites of food, but also to play a practical joke on their overseer! This is where the magic happened…

Valerio’s glass makers poured an unlikely ingredient in to the wedding guests’ meal of rice with butter - a big, heaping spoonful of saffron, the ingredient Valerio used to make his stained glass a vibrant yellow. When the bright yellow rice was served at the wedding, the guests were baffled. Some tasted it with curiosity… and it didn’t take long until the whole room was buzzing with excitement for its deliciousness!

Years pass by and in 1829, this yellow rice recipe is referred to as Risotto alla Milanese in the recipe book “Nuovo Cuoco Milanese Economico.” In this recipe, rice is cooked with butter added gradually (not boiled) and intensified with bone marrow and saffron… just like it is prepared today!

Speaking of which… let’s get into the recipe! Shall we?

Risotto alla Milanese Recipe

Risotto alla Milanese

*Serves about 6*
6 cups chicken stock
1 tbsp. saffron threads
3 tbsp. unsalted butter
2 small yellow onions, minced
2 cups Arborio rice
1 cup dry white wine
1⁄2 cup grated Parmigiano Reggiano
4 tablespoons bone marrow (optional)
Salt and pepper

Region: Lombardia

Process

Pour stock in a saucepan over medium heat, stir in saffron.
In a large, separate saucepan, melt your butter. Add onions and let them cook until soft and semi transparent.
Add rice and cook until lightly toasted… about 4-5 minutes.
Add wine bit by bit and cook until evaporated.
Add 1⁄2 cup warm stock to your saucepan, stirring until the liquid is absorbed.
Continue to add stock a ladle at a time, and cook until absorbed before adding more. Continue this process until your rice is soft… about 15-16 minutes.
Finally, stir in bone marrow, Parmigianno Reggiano, and season with salt and pepper.
Enjoy!

Just For Fun

Check out my Foodie Guide To Milan to get more inspiration on what to eat when in the fashion capital of the world!
I love this super in-depth look at the history of Risotto alla Milanese! If you’re into food history, check it out.
This book on Northern Italian cooking looks so amazing! Lots of great recipes in there.
I’ve been eyeing this risotto spoon for far too long! This type of spoon allows the rice to gently pass through the spoon when cooking. How cool!
How sleek is this modern city map of Milan? I can definitely see this hanging in a travelers’ home.