Riso

An old and simple product, very nutritious and versatile in the kitchen, rice is the protagonist in Lombard cuisine.

Lombardy is the region, in fact, where the first rice paddies were created in Italy around the year 1400 and they later spread also to the Piedmont. The most famous paddies are found in the Lomellina region, which falls in Lombardy and Piedmont.

The most common type of rice is Carnaroli, grown in the Lomellina and also in the lower Pavese region) whose grain has a long, thin form, perfect for risotti. In the countryside outside of Milan, Lodi, and Mantua, the Vialone Nano is grown; it has small and round grain and supports cooking quite well. Other well-know types of rice are the Padano, with its short, pearly grain, is excellent for supplì and arancini, and the Balilla, which has a gooey consistency and is thus perfect for deserts and soups. There is also the very thin Volano.

The majority of dishes in Lombard cuisine are based solely on rice. The most famous example is the Yellow Risotto o Milanese, which gets its yellow colour from saffron. It is thought to be discovered by an apprentice glassmaker who was using it to colour the windows of the Duomo with it. He decided to make his wedding banquet more original and used it to colour the rice being served.

In Pavia, though, Risotto alla Certosina is the most famous, prepared, according to the recipe of local monks with shrimp, mushrooms and peas. Also popular is the Risotto al Salto which is prepared by dividing Milanese Risotto into small, bite-size portions which are then fried in butter and served hot and crunchy.