Risotto alla Milanese (with bonemarrow and saffron)
Legend has it that in 1574 there was a glassmaker’s assistant in Milan whose nickname was Zaffereno (Saffron). He always mixed a bit of saffron into the colours for the stained glass to make it more vivid. The glassmaker used to joke that he’ll be putting it into risotto next. When the glassmaker’s daughter got married he did just that. The steaming pots of golden rice was a huge success with the guests and it became a classic Milanese dish.
