Risotto alla Milanese with a Balsamic Glaze

The Italian classic, this creamy, traditional recipe from the Lombardy region. The famous yellow risotto, infused with saffron and the best accompaniment of all to Ossobuco. With a balsamic glaze to add that extra sweetness.


  • 400g/4 cups Arborio rice
  • 110g/1/2 cup butter
  • 1/2 tsp saffron stamens
  • 1 medium onion finely chopped
  • 100ml/1/2 cup Italian dry white wine
  • 1.2 ltrs/4 1/2 cups simmering veg/chicken stock
  • Parmesan cheese
  • Salt
  • Balsamic glaze


First steep the saffron in a cup of warm water and leave for 10 minutes to infuse in the water and release its flavour and colour.   Now add the butter to a pan on low heat and add the onion. Cook until translucent and soft. Then add the rice and toast for 3-4 minutes. Deglaze with white wine and let evaporate completely.   At this point, proceed with cooking for about 18-20 minutes, adding the broth a ladle at a time, as needed, as it is absorbed by the rice.    Five minutes before the end of cooking, pour the water with the saffron into the pan.   Stir to flavour and dye the risotto a beautiful gold color. After cooking, turn off the heat and season.   Stir in the parmesan and add a knob of butter. Stir and cover with the lid and leave to rest for a couple of minutes. Plate up and drizzle on the balsamic glaze. Now it is ready to enjoy! Buon appetito.

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