In risotto alla Milanese, saffron gives the rice its characteristic golden color.
The Milanese preparation is a northern Italian risotto made by slowly adding stock to rice while stirring. Saffron is added during cooking, giving the dish both its intense yellow color and a distinctive floral, slightly honeyed aroma. Traditionally, the rice is finished with butter and grated Parmesan cheese.
The dish is strongly associated with Milan and Lombardy. Arborio, Carnaroli, or Vialone Nano rice may be used, although the choice of rice varies by cook. The defining feature is not the particular rice variety but the creamy technique and saffron seasoning.
Saffron is sometimes confused with turmeric because both produce yellow food, but they are different plants and have different flavors. Turmeric is not the traditional seasoning of risotto alla Milanese.