Most people aren’t aware that Italy is the largest producer of rice in Europe. The crop is mainly grown in the flat Po Valley, also known as the “rice bowl of Italy,” where Milan is located. So it’s no surprise that one of the most traditional Milanese dishes is risotto, particularly risotto alla Milanese. Legend has it that this dish came about in the 16th century, when one of the apprentices working on the Duomo’s stained-glass windows decided to add saffron– which was used to colour the glass – to white rice. The saffron adds a pop of yellow to a normally bland-looking dish, but doesn’t add much to the taste: cheese and bone marrow are the parties responsible for the risotto’s luxurious creaminess.
Where to get it: Ratanà, on the edge of Isola, is famed for their take on this staple.