Marc Vetri, chef-owner of Vetri restaurant in Philadelphia, has always loved risotto. But it wasn't until he traveled to its land of origin that he discovered just how luscious and velvety it can be. Here he demonstrates the traditional method for making this classic Italian dish, legendarily invented in 1574 by the master glazier of Milan's cathedral who added saffron—previously only used to stain glass gold—to risotto to give it a golden hue for his daughter's wedding.