Very similar to the 'risotto alla zafferano', a typical Lombard dish, and also called 'risott giald', it is usually prepared as a side to substantial meat dishes such as ossobuco.
This very simple dish is an explosion of creaminess and flavour, but it only requires a handful of ingredients: rice, saffron, Parmesan cheese, onion, white wine, beef or chicken stock, butter or lard, salt and black pepper.
You will easily spot risotto alla milanese because of its bright golden colour, derived from the large quantities of saffron used to prepare it.
