Home Cooking Alla Milanese

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for the Nov. 30, 2002 issue

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Italy's Dining Capital

Nothing says "Lombardy" like a classic saffron risotto with osso buco

Issue: November 30, 2002

In Lombardy, risotto reigns supreme. Although it may be made with just about anything, from frog's legs to asparagus, the most celebrated version of this classic rice dish is prepared alla Milanese—flavored with saffron and marrow.

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