Go for the Gold Risotto

Ciao amici,

I hope everyone is staying warm and enjoying this year’s winter Olympics in Milan. The breathtaking views of the Alps and chic city shots have been making me hungry for one of Milan’s signature dishes: il risotto alla milanese (risotto with saffron).

This cozy rice porridge starts with butter as Milan is in continental Italy, far north of the olive groves used to make olive oil. While cooking the Carnaroli rice in broth, a pinch of saffron is added, bringing subtle earthy and floral notes to the dish and a bright golden hue.  

The origins of this dish start in 1574 when a Belgian glassmaker was working on the iconic glass arcade in Milan. As a wedding gift for his daughter, the glassmaker’s colleagues made risotto with saffron, the spice was also used for dying stained glass. The saffron-spiked risotto quickly became a symbol of wealth and prosperity.

Celebrate all of those gold medal finalists by making Risotto milanese! Here is a simple recipe, for a more robust risotto, you can add meat or mushrooms. This recipe a great way to test your Italian, but don’t worry, the step-by-step photos will guide you along the way.

Do you want to learn more about Italian food and wine? Book an entertaining private event for your friends, family and colleagues, more information.

Un abbraccio,

Lisa