Risotto alla Milanese

The Risotto alla Milanese from Milan owes its golden-yellow color to saffron. Short-grain rice like Carnaroli is toasted in butter with onion and traditionally a little marrow (midollo), then gradually cooked with broth until creamy and still al dente. Finally, you stir in butter and grated hard cheese like Grana Padano or Parmigiano Reggiano. Classically, it is also served together with Ossobuco.