The receipe book of Modenese person certainly cannot miss risotto with Parmigiano Reggiano cream and Balsamic Vinegar, as simple as it is tasty. Maestro Luciano Pavarotti loved good food, especially Emilian food, and he was used to prepare risotto in this way.
Ingredients (4 people)
- 320 g “Carnaroli” rice
- 250 g liquid cream
- 250 g milk
- 400 g grated Parmigiano Reggiano cheese, 28 month-aged
- 1 onion
- 1 stalk of celery
- Salt
- 1 tblsp of Extra Virgin Olive Oil
- Balsamic Vinegar of Modena
Preparation:
For Parmigiano Reggiano cream: mix milk, cream and Parmigiano Reggiano cheese, bring to boil while stirring constantly and cook for around 40 minutes. Cool, whisk and sieve. Put the cream in the refrigerator.
For the vegetable broth: place the carrot, onion and celery stick in a lage pot plenty of water. Bring to boil for around 20 minutes and simmer for another 20 minutes.
For the risotto: toast the rice with very little of extra virgin olive oil, add a little of vegetable broth, a little salt and a little cream Parmigiano cheese. Continue cooking the risotto using the broth and Parmigiano Reggiano cheese cream and stir. Toward the end, adjust the salt and Parmigiano cheese cream. Pour into plates and add the Balsamic Vinegar of Modena.
The perfect pairing we recommend for this risotto is our Traditional Balsamic Vinegar P.D.O. “Refined”, aged over 12 years in barrels made of different precious woods, according to true Modena tradition. Assessed and certified by the Consortium for the Protection of Traditional Balsamic Vinegar of Modena and bottled in the typical “Giugiaro design” bottle.
It will give aromaticity, harmony and a pleasant sweet and sour feeling to your risotto with Parmigiano Reggiano cream. Try it to believe!
Discover our Traditional Balsamic Vinegar of Modena
As always, you can find our product on the shop, such as our Traditional Balsamic Vinegar of Modena PDO aged over 12 years. Check it out!
