Saffron is often used with risotto, but this time we’ll use this exquisite spice with pasta corta; an innovation that I’m sure you will love! Here are the ingredients:

200 g pasta (short variety); wild fennel; anchovies in oil; 1 small onion; saffron; black olives; oil; salt.

Preparation; chop the fennel, olives and onion finely. In the meanwhile cook the pasta in slightly salted water and put the onion, fennel, olives and anchovies in a non stick pan with a little oil. Next dissolve the saffron in a few drops of hot water and then pour in the pan. Next drain the pasta, throw in the pan, and keep stirring. When the pasta is yellow, serve.

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Continue reading: Italian recipes: pasta with saffron and anchovy

When talking about a “giallo” or yellow, in Italian, we mean a horror film or psychological thriller. But in this case “Giallo Milano” is all about saffron, and the best saffron risotto of the city. The event sees a competition of more than 50 restaurants as Italian chefs seek the crown of best risotto alla milanese.

This year, 38 restaurants from Milan will take part, 11 from around the province and another three from other Lombardy provinces. Some of the restaurants taking part are El Brelin, Antica Trattoria Bagutta, Antica Trattoria Morivione, Calabrone, Caruso, Dulcis In Fundo etc etc. The competition works by way of various journalists from the sector going around the restaurants and tasting the risotto. The best six then compete on Monday May 18 for the title, with the kitchen at the Four Seasons Milan restaurant, Teatro, hosting the event. Silvano Prada from Teatro won the event last year.

From tomorrow to Sunday May 17, fans of saffron risotto can participate as part of the “popular jury”. Customers of the Giallo Milano restaurants will be able to taste the risotto, matched with a glass of Bonarda from the Oltrepò Pavese. The taste is free, but bookings for dinner are required. The jury then assigns a vote from one to ten of the best risotto in Milan, with the winner being awarded the people’s prize.

Continue reading: Yellow in Milan: challenge for the best risotto "alla milanese"

How do you go about choosing the best rice for your risotto? If you’ve ever been to an Italian supermarket, you will have seen, and most likely been confused by, the great variety of Italian rice at hand.

And one golden rule is never to ask for rice if you want risotto, but never to make risotto with the wrong rice. Often, the various risotto dishes require different rices, with Carnaroli and Arborio being considered the best quality. Here’s a brief guide:

• Originario: for ‘arancini di riso‘
• Vialone nano: ideal for risotto with vegetables and broth-style, more liquid risotto
• Arborio: has large grains and cooks well. It is generally the most common
• Carnaroli: known as one of the best rice for risotto around, it absorbs oil and fat well, and loses its amido characteristics, creating a creamy risotto
• Roma: another super fine rice with large grains, it’s perfect for the famous “risi e pisi” dish (risotto and peas)

Once you’ve got your rice, have a look at the Riso Risotto blog for a complete guide to making risotto.

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Continue reading: Learn Italian: how to make risotto with the best rice

While rice is said to have come to Italy either from the Orient or Arab nations, Italian rice and risotto is now an essential part of the Italian diet, especially in some northern regions where it is truly a pillar of Italian cooking.

Key rice growing regions in Italy have always been the Lomellina area in south-west Lombardy, around Candia Mortara and Robbio where, at the castle of Ludovico il Moro, cultivation began. Also at Grumolo in the province of Vincenza, rice growing has occured since the days of the Benedictine nuns, and even today the rice is shelled but not whitened.

Italian rice Carnaroli, Baldo, Vialone nano and Balilla and known as some of the best quality rice in Italy, often praised by names such as Mario Soldati, Dino Buzzati, Curzio Malaparte and Indro Montanelli, who considered it one of the pleasures of life along with a glass of good Italian wine and a cigar.

The best and most typical of Italian risottos? That’s a difficult question for anyone who loves Italian risotto dishes, but a purist would say “easy!” Milano style or risotto alla milanese: saffron rice with ossobuco (optional).

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Continue reading: Italian traditions: risotto and rice in Italy