“In many ways, this is the most iconic recipe in the canon of risotto,” says Dara Klein. The dish was called risotto giallo until 1829, when the Milanese chef Felice Luraschi renamed it risotto alla Milanese. “I like to allow the saffron to infuse very gently alongside a slowly melting ice cube. Place a single ice cube in a small bowl with the saffron, allowing it to slowly melt at room temperature. Remove the risotto from the heat and add the remaining butter and the grated Parmigiano.