The origins of the Milanese risotto date back to the Middle Ages and are connected to a similar recipe of Arab and Jewish cuisine. In the Middle Ages, in Italy, this dish was known as rice with zafran.
The Milanese risotto was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who at the time resided in Milan because he was working on the windows of the Milan Cathedral. For his daughter's wedding, his glass colleagues added to a white risotto with saffron butter: this spice was in fact used by glassmakers to obtain a particular yellow coloring of the glass. The new dish was immediately successful, both for its flavor and for its yellow hue, which recalled gold, synonymous with wealth. Saffron also has recognized pharmacological properties and therefore yellow risotto soon spread to Milanese taverns and taverns .
Ingredients:
320 g of rice
60 g of grated cheese
60 g of butter
20 g of veal marrow
1 liter and 1/2 of meat broth
1 small onion
1 sachet of saffron
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