Risotto is a traditional first course of Italian cuisine, originating from Veneto. Its main feature is the retention of starch, which after gelatinization due to baking, binds the grains together in a creamy mixture that everyone likes.

For its preparation there are suitable varieties of rice such as Arborio, Carnaroli and Vialone nano.

Risotto Milanese needs no introduction. It is one of the representative recipes, with a golden color, given by saffron, and an irresistible creamy texture.