Risotto alla milanese is a traditional Italian dish originating from the city of Milan. It is characterized by its bright yellow color, which comes from the use of saffron, a precious spice. The dish is based on rice, preferably of the Arborio or Carnaroli variety, which is slowly cooked with meat broth, white wine, and onion.
During preparation, the rice is toasted and then deglazed with wine before being gradually cooked by adding hot broth one ladle at a time. Midway through cooking, saffron dissolved in a bit of broth is added, giving the risotto its characteristic color and aroma. At the end, the risotto is creamed with butter and Parmigiano Reggiano, giving it a creamy consistency and rich flavor.
A special variation at Rice x de Pier Restaurant of Samui, of this recipe includes the addition of tuna tartare as a garnish, which adds a touch of freshness and an interesting contrast to the creamy risotto. This dish is often served as a first course or as a side dish, particularly when accompanying ossobuco, another Milanese specialty. The simplicity of the ingredients highlights the quality of the raw materials, making this dish an icon of Lombard and Italian cuisine.