Preparation: 20 mins
Cooking: 20 mins
This recipe belongs to the culinary tradition of the city of Milan. It's a very old recipe, probably more than 400 years old and the story goes that while an artist was preparing the dye to colour the window glass of the cathedral (Il Duomo di Milano), his apprentice, by accident, poured some saffron powder into the near by pan of rice. Since then, the recipe has been elaborated many times, until nowadays. When cooking the proper "risotto alla Milanese" you require the use of some beef bone marrow at an early stage in the cooking; this of course would exclude this dish being classified "for vegetarian".
However, if you use vegetable stock and avoid using the bone marrow, you will get the vegetarian version, which cannot be named "risotto alla Milanese" because is a different thing in terms of flavour, so we call it "saffron risotto" (risotto allo zafferano).
Anyway, before you try this recipe, I suggest you should also read the "Parmigiana risotto" recipe featured in the risotto section of the website, since it shows the fundamental technique for making risottos.