Risotto alla Milanese

I was once told that we have the master glazier of Milan's cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron. In 1574, the master hired a disciple nicknamed Zafferano because he used saffron to stain the glass gold. The master teased, "You'll be putting saffron in your risotto next!" Well, it happened that his daughter was to be married. At the celebration, a table held four steaming pots of risotto. The guests were amazed to see it was tinted gold—the wedding gift of all wedding gifts. —Marc Vetri, chef-owner of Vetri restaurant in Philadelphia

What You Will Need

Risotto alla Milanese

Risotto alla Milanese

Saffron gives this risotto its vibrant color and flavor.Todd Coleman