One of the most appreciated aspects of the culture of the "Boot" is undoubtedly its culinary tradition. Italian tables are rich in both simple and complex dishes that reflect the customs and habits of our regions. After all, the beauty of cuisine is also the meeting of cultures that derives from it, capable of creating a harmonious dance of flavors with different origins. Think of the Risotto alla Milanese recipe: rice and saffron, two ingredients that come from afar, each with a different story to tell. Also called yellow risotto or saffron risotto, it is the most representative first course of Lombard cuisine and has rightfully become one of the most eaten national dishes. Let's discover the original recipe together, and how to prepare it quickly and effortlessly thanks to the small appliances from the Ariete range. 

Traditional Risotto alla milanese: gold in the kitchen

The origins of the Risotto alla Milanese recipe are uncertain and, as often happens, are blurred between legends and historical myths. Today, it is one of the most representative dishes of our cuisine, simple yet precious to bring to the table. Some prepare it with bone marrow, others prefer to enrich it with sausage or a sprinkling of gremolata (from the Milanese dialect gremolà, meaning reduced to grains), a condiment made with chopped parsley, garlic, and grated lemon zest; the fact remains that it is a delight to be enjoyed for both lunch and dinner. Essential is the meat broth, which gives it the classic taste, while the saffron provides the unmistakable yellow color. 

Saffron is an ancient spice, already used by the Egyptians. Initially used only to dye fabrics and make ointments and perfumes, once its delicious properties in the kitchen were discovered, it was widely used in the preparation of various dishes, including Risotto alla Milanese. In nature, saffron is a delicate wisteria-colored flower, inside which one can find only three pistils, which are carefully hand-picked. For this reason, it is a rather expensive product, appropriately also called "red gold". The Risotto alla Milanese according to the original recipe best enhances saffron's aromatic qualities; with its coloring power, it embellishes the rice grains, so much so that the famous maestro Gualtiero Marchesi wanted to emphasize this peculiarity by adding a shimmering gold leaf to the center of the dish.

Quick and easy Risotto alla Milanese recipe

The Risotto alla Milanese recipe, with or without ossobuco, is appreciated for its simple and precious ingredients, but also for a preparation that is certainly not too complex. Thanks to an electric rice cooker like those from the Ariete Vintage line, cooking this Milanese delicacy will be even easier and faster. For risottos, we can in fact use the rice cooker's non-stick pot, so that the grains do not stick to the bottom even without continuous stirring. The supplied glass lid with steam vent also allows steam to escape for impeccable cooking every time. 

Ingredients for 4 people

• 400 g Carnaroli rice
• 1/2 white onion
• A glass of white wine
• 2 sachets of saffron
• Extra virgin olive oil
• 240g butter
• Grated Parmesan cheese
• 2 liters of good meat broth

Preparation

Before proceeding with the preparation of the Risotto alla Milanese, it is good practice to attend to the broth at least an hour before. When it is very hot, take two large ladles and transfer them to a bowl together with the saffron. Finely chop the white onion and sauté it with butter for at least 15 minutes over very low heat in the pot of our rice cooker - alternatively, we can use a rather large saucepan. At this point, we can add the rice and toast it for about three minutes, then deglaze with the white wine, being careful to let it evaporate completely. 

Then add a ladle of hot broth in which we dissolved the saffron. Add the rest of the broth one ladle at a time, only when necessary, until cooked. Press the narrowest part of the ossobuco with the right amount of force to release the marrow. With the rest, create 4 discs of about one centimeter to be seared separately, while the more tender parts should be cut into cubes. Just before the end of cooking, add the cubed marrow to the rice. Cream with the cheese and cold butter, letting it rest for about 20 seconds. For an extra touch, serve with a marrow disc placed on each guest's plate.