Why is risotto yellow, anyway? The history of every Italian restaurant’s golden rice staple
Was risotto born from an artistic accident, or ‘culinary contamination’? We asked some of Milan’s top chefs
There are plenty of restaurants across the world that claim to serve risotto on their menus, but how authentic is it really? Chances are, not very.
Risotto is part of the Milanese DNA, a reflection of their soul
For the true risotto experience, gourmands should travel to Milan to savour the only real, authentic and original recipes – risotto alla Milanese or risotto allo zafferano.
The latter name means “cooked with saffron” – but both related recipes utilise the same spice, which is what lends traditional risotto its golden colour and soft texture.
The Milanese are literally crazy for risotto, just like the Romans for spaghetti. It’s their daily bread.
So how did this addiction start?
There are many tales tracing the origins of risotto allo zafferano – but only one is backed up by historical documentation, related to a lavish Renaissance feast.
Cesare Battisti, one of Milan’s top chefs who proudly serves traditional cuisine at his stylish Ratanà restaurant, went searching for the answer himself amid piles of dusty books.
