HOW TO MAKE
Saffron Risotto with mushrooms
Risotto with saffron is a typical dish of the city of Milan. It was born in 1574 during a wedding. Some Glassmakers friends of the bride added to a white risotto with butter, some saffron pistils: this spice was in fact used by glassmakers to obtain a particular yellow color of the glass. The new dish was immediately successful, both for its flavor and for its yellow color, reminiscent of gold, synonymous with wealth. The addition of mushrooms came subsequently to add more flavor to the dish and to have the opportunity for vegetarian people to consume this innovative dish that traditionally is seasoned with roasted bone marrow.