Of the many risotti that exist in the Po Valley, the Italian rice-growing area, risotto milanese is perhaps the most famous – and the most delicious. It has been so valued that one chef, wanting to celebrate it, covered it with a small square of gold leaf! I don’t think this is entirely necessary, as the risotto is precious enough as it is, especially if you were able to use the acquerello carnaroli rice produced by my friends Piero and Marianava Rondolino (Livorno Ferraris/Piedmont).