Step by step

Two minutes before turning off the heat, whisk in some butter

Tradition has it that the basis of this dish involves the fat from roast meat. However, if you don’t like roasts, or want to keep the recipe light, you can omit it, perhaps adding some ‘body’ to your risotto with red wine instead. Another idea: try adding fresh mushrooms to this risotto, or perhaps enhance its flavour with a nice sprinkling of nutmeg - some people even add an egg.
The origins of the Milanese Risotto are controversial. What we do know for certain is that rice arrived in our country in the thirteenth century with the Moors. But it was a long journey before we arrive at Milanese Risotto. Nothing is written about this delicious risotto until the eighteenth century. However, legend has it that it was born in the Renaissance at the wedding of a master glassmaker particularly attached to the colour of yellow. The wedding was on September 8, 1574, and friends of the groom, playing a trick based on this passion for yellow, made him yellow rice for his wedding banquet. From the joke was born a real and genuine culinary landmark, both of Lombard gastronomy and beyond.


apulian product pasta rice