Comments on: The Legend of Risotto alla Milanese

By: Bob Connelly

Bob Connelly — Sat, 07 Nov 2009 17:42:07 +0000

Sounds wonderful. It is not often I wish I could cook but this is one of those times.

By: Giovanna

Giovanna — Fri, 06 Nov 2009 02:48:11 +0000

I make this all the time. And I also use chicken broth. My friends love it. I have had to teach them how to make it. And I always remind them not to dump all the broth in at once. It will never get that nice creamy texture. It will just be boiled rice. The saffron is expensive but worth every sent. I also like it with porcini mushrooms.

By: Gian Banchero

Gian Banchero — Thu, 05 Nov 2009 18:05:32 +0000

My Piemontese Nonna Lena would make risotto all Milanese in the winter, it was imperative that chicken broth was used always made with chicken feet. Years ago I knew an elderly well-to-do Mexican Signora who told me that years before in Mexico the family cook would make risotto alla Milanese and she also would insist on using chicken feet. If correct risotto alla Milanese is part of the Spanish legacy in Lombardy, of this I can’t be certain.

By: Jody Della Barba

Jody Della Barba — Thu, 05 Nov 2009 16:39:46 +0000

I have heard this story and love it! However, there is one more piece to it; While the dish was created in Milano, the saffron (Zafferano) came from Navelli in the Region of Abruzzo!!!! The Abruzzese also call the dish “Zafferano all”Abruzzese”.

By: Helen Ruchti

Helen Ruchti — Thu, 05 Nov 2009 16:12:56 +0000

Saffron: The world’s most expensive spice, saffron is made from the hand-picked yellow-orange stigmas from a small purple crocus (Crocus sativus)of the iris family. The funnel shaped arromatic stigamas are dried and used in flavoring and coloring foods. More than 14,000 stigmas are needed for each ounce of saffron.–from Webster’s New World Dictionary and Rome News-Tribune, Rome, GA., Oct. 25, 2009.
“Non c’e` di che!” (Nothing like it.)

By: Rosemary

Rosemary — Thu, 05 Nov 2009 13:44:21 +0000

Sounds amazing! Reminds me of a conversation my mom and aunt had about how much to boil something — my aunt asked “should it go “blub…blub…blub” and my mom responded “more like blub.blub.blub.blub” ahhh the technical terms of cooking! Thank you for this wonderful exotic recipe!

By: Rita

Rita — Thu, 05 Nov 2009 12:58:49 +0000

Oh yummy!

By: Barbara Goldfield

Barbara Goldfield — Thu, 05 Nov 2009 12:35:08 +0000

Bella Questa!