History of Risotto

The birthtime of risotto varies depending on whether you want to refer to the legend or actual documented recipes. If you want to be official, cookbooks began mentioning risotto in the 1800s. But if you want the more fun version, it began in September of 1574 when the daughter of a master glassmaker by the name of Valerio was set to marry a man she nicknamed “Zafferano” (“saffron” in Italian) due to his deep adoration for the ingredient. He loved it so much that he stained the Milan Cathedral’s glass gold with saffron. In response to his love of this vibrant herb, Zafferno’s friends cooked a rice dish colored with saffron for him as a joke but it turned out to be a hit!

If you believe that story then risotto went into hiding for two centuries before it made another appearance. In 1809, a cookbook included a recipe where rice was sauteed in butter, onion, and bone marrow and cooked in a saffron-infused hot broth. Skip over another century and the dish finally got its name as “risotto alla Milanese giallo” by a chef in Milan. Which explains why if you’re traveling to Milan today, you’re better off eating rice than pasta.

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