What gives risotto alla milanese its characteristic yellow color? Saffron is the correct answer.
Saffron gives risotto alla milanese its distinctive golden-yellow color. The spice comes from the dried stigmas of Crocus sativus flowers, and only a small amount is needed to tint the rice while adding saffron’s subtle floral, earthy aroma.
Risotto alla milanese is a specialty of Milan in Lombardy. The rice is gradually cooked in broth while liquid is added in stages, allowing the grains to release starch and create the dish’s characteristic creamy texture. Butter and Parmesan are commonly used to finish it, while saffron is the defining seasoning.
The dish is traditionally served as a primo, or first course, but it is famously paired with ossobuco alla milanese and can function as part of a one-course meal. A common mistake is to credit turmeric: turmeric can produce a similar yellow color, but it is not the traditional ingredient in Milanese risotto.