A good risotto at the right moment
VARIETY AND QUALITY OF RICE
The length, the size of the grain, as well as its appearance and cooking behavior determine the following varieties: common or round, semifino, fino and superfino. The farms of Parco Agricolo delle Risaie produce mainly Carnaroli rice, suitable for the preparation of risotto and rice salads because it “holds” particularly the cooking and the grains remain well “shelled”. This variety of rice takes up of the highest level of quality of Italian rice production, but there are many more: discover the most important ones in the table beside.
RISOTTO ALLA MILANESE
It was not until 1800 that the first recipes for preparing rice appeared, different from the usual way of cooking: boiling in water. In fact, in 1809, the recipe of the “yellow rice in the pan”, in which the rice was sautéed in butter, with onion, marrow and cooked in the broth in which saffron was dissolved. The first true recipe of the “Risotto alla Milanese Giallo” is from 1929 , when the new Cook Milanese Economic of the famous chef milanese Felice Luraschi – comes up with this new final touch: grated cheese.
There are many legends about the birth of the risotto alla milanese with saffron. The most believed legend, even though imaginative, says that in the year 1574, saffron was used completely accidentally in the preparation of the famous yellow risotto, and then said “alla milanese”.
According to a manuscript that can be found today at Biblioteca Trivulziana, indeed, Mastro Valerio of Flanders, Flemish of Louvain who at the time worked on the stained glass windows of the Cathedral of Milan (the stained glass depicting the life of Sant’Elena) was helped by a worker whose nickname was Saffron.
The classic yellow risotto Milanese, which began this way, unites 2 icons of the city of Milan: the cathedral –Duomo and the risotto.
Find out more about other stages of the Rice Road: