In this episode, we explore Risotto alla Milanese, the golden, luxurious rice dish that defines the culinary spirit of Milan. Made from just a handful of ingredients—rice, broth, butter, onion, wine, and saffron—it exemplifies the elegance of Italian simplicity.

Listeners learn about the legend behind the dish's creation, how saffron became its defining ingredient, and why Italians treat it as "red gold." The episode breaks down the key techniques that make risotto creamy without cream: toasting the rice (tostatura), stirring slowly while adding hot broth one ladle at a time, and finishing with cold butter and Parmigiano-Reggiano in a step called mantecatura.

We highlight the importance of using short-grain rice varieties like Arborio or Carnaroli, which release starch while staying al dente, and explain the ideal texture known as all'onda, meaning "like a wave."

Finally, the dish's cultural place is explored—served alone or paired with ossobuco, Risotto alla Milanese embodies refinement, tradition, and understated luxury. It teaches that mastery often lies in patience, attention, and elevating simple ingredients into something unforgettable.