RECIPE: Risotto alla Milanese

Saffron is used in a number of preparations across Italy. One of the most recognized recipes that makes use of the golden spice is Risotto Milanese or Risotto alla Milanese. This classic first course hailing from the Northern region of Lombardia, gets its signature yellow hue from saffron. Risotto alla Milanese can be enjoyed on its own or accompanied by a slow simmered ossobuco and pairs best with a Pinot Bianco.

Buon appetito!

Risotto alla Milanese

RECIPE: Sicilian Fennel and Blood Orange Salad

  • Author: Jenny Arena


  • 2 bulbs of fennel
  • 3 blood oranges
  • 2 tablespoons of Extra Virgin Olive Oil
  • 810 black olives
  • fine salt and ground black pepper to season


First clean the fennel, removing the stems and the toughest and most stringy outer leaves, then rinse well. Dry and slice it thinly using a knife or mandolin. Arrange the fennel slices in a salad bowl or on a plate and set aside. Next, squeeze half an orange and set the juice aside.

Peel and segment the remaining two oranges and place them in the bowl with the fennel. Season with salt and ground black pepper, extra virgin olive oil and the reserved orange juice.

Add the black olives and mix everything well to blend all the flavours and serve.

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