Risotto alla Milanese is an Italian dish from the region of Lombardy.

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It is traditionally prepared with short-grain rice, beef or chicken bone marrow, cheese and saffron to give it a deep yellow colour and pungent flavour. This dish appeared in Italian kitchens and cookbooks for centuries, but the term “risotto” was still completely unheard of until the 18^th century, when Milanese rice and it is known today, took shape. Artusi’s “La scienza in cucina e l’arte di mangiar bene” includes two recipes for Risotto alla Milanese.

As a dish from the North of Italy, Risotto alla Milanese displays its regionality through the use of butter and rice, as opposed to Southern dishes which places a focus on oils and pasta. It is traditionally cooked and sprinkled with parmesan cheese, and then sent to the table with more parmesan aside. This has translated across the world with many restaurants serving a saffron infused risotto with parmesan to garnish.

Risotto alla Milanese is an exemplary dish of Italian’s sharing and inclusive eating style, as it is habitually served in one big pot for the whole family to plate up their own meal. This appeals to me as a university student, as it can be cooked in bulk and served for leftovers the next day!

https://www.taste.com.au/recipes/risotto-alla-milanese/edddd3db-7204-429d-a27a-91a3b6704b6d