Risotto is an iconic Italian dish that has traveled the world, finding home in the hearts and kitchens of countless chefs and home cooks. Its journey started in the eighth century, when Arabs brought rice to Mediterranean region. The humid and hot climate of Italy, especially in Lombardy and Piedmont, proved perfect for cultivating this crop.
Rice was initially used as a healing ingredient in medicinal preparations. However, during the Middle Ages, it found its place in savory dishes. The birth of risotto is tightly linked with Milan, a hub of innovation and fusion in food culture.
It was under the leadership of Duke Ludovico, The Moor that the golden Risotto alla Milanese bloomed in 1574. The golden color of this delectable dish comes from saffron, a precious spice carried through desert caravans and sea trade routes. Today, the tale of risotto continues to evolve, accommodating regional traditions, available ingredients, and individual creativity.
The dish is a testament to Italian culinary wisdom, painting a vibrant picture of its rich gastronomic history.