Originally Posted by ChefJune
Nick... Risotto Milanese is a classic recipe, and pretty straightforward. What kind of variation are you considering?
Maybe the butter factor?? Being from Rome, I was sautèeing the onion with evoo, and when I mentioned that here I got an immediate scolding from RDG
To make a truly authentic risotto milanese, one gotta fry in butter, also not a broth from cubes like many modified versions do, but a real bone marrow extract!!
RDG, I have read the story behind the yellow/golden rice before, too... thanks for sharing here, it is an interesting tidbit!!