Saffron
The archetype of risotto is Milanese risotto - saffron risotto accompanied by ossobuco.The exact color that will dominate the final presentation, depends on the quality of saffron used.The upper part of the pistils (stigma) in fact contains an oily and aromatic substance: the stigmas are dried and ground up to obtain a yellow powder, a little 'bitter and spicy tones.In Italy, saffron is cultivated only in the Abruzzo and Sardinia regions: worldwide, the greatest saffron plantations are located in India and in Iran, where the entire process is manual – to produce one kilogram of saffron you have to collect 150,000 flowers (which correspond roughly to 150 hours of work).The story about the birth of the saffron risotto, therefore, it is worth to be mentioned: since 1385, in Milan began to arrive artists, architects, craftsmen, bricklayers, painters and glass makers of all kinds, each one with the specific intention of giving its own contribution to the built of the famous Duomo.Among the defendants at the time, there was a Flemish Leuven, this Perfundavalle Valerio, who was a painter of windows.To give his yellow a special touch of sparkle, he used to employ his own saffron.Since the lunch time constraints did not allow him to eat a full meal,he came down to eat a bit of rice from "schiscetta".One day, because of a clumsy movement,a bit of the saffron used for the windows coloring ended in the dish of rice: tasting it, Perfundavalle had regard for an unexpected culinary creation

Saffron

The archetype of risotto is Milanese risotto - saffron risotto accompanied by ossobuco.The exact color that will dominate the final presentation, depends on the quality of saffron used.The upper part of the pistils (stigma) in fact contains an oily and aromatic substance: the stigmas are dried and ground up to obtain a yellow powder, a little 'bitter and spicy tones.In Italy, saffron is cultivated only in the Abruzzo and Sardinia regions: worldwide, the greatest saffron plantations are located in India and in Iran, where the entire process is manual – to produce one kilogram of saffron you have to collect 150,000 flowers (which correspond roughly to 150 hours of work).The story about the birth of the saffron risotto, therefore, it is worth to be mentioned: since 1385, in Milan began to arrive artists, architects, craftsmen, bricklayers, painters and glass makers of all kinds, each one with the specific intention of giving its own contribution to the built of the famous Duomo.Among the defendants at the time, there was a Flemish Leuven, this Perfundavalle Valerio, who was a painter of windows.To give his yellow a special touch of sparkle, he used to employ his own saffron.Since the lunch time constraints did not allow him to eat a full meal,he came down to eat a bit of rice from "schiscetta".One day, because of a clumsy movement,a bit of the saffron used for the windows coloring ended in the dish of rice: tasting it, Perfundavalle had regard for an unexpected culinary creation
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