Recipe: Risotto with Parmigiano Reggiano cheese and Balsamic Vinegar of Modena

Ingredients:

320 g of carnaroli rice

1.5 l of vegetable stock

Balsamic Vinegar of Modena “Acetaia Sereni”

100 g grated Parmigiano Reggiano

A glass of dry white wine

1 shallot

50 g of butter

Salt to taste

Extra virgin olive oil as needed

Method:

Heat the stock and keep it warm in a pot.

Lightly brown the thinly cut shallot in a saucepan with Extra Virgin Olive Oil.

Add the rice and toast it; add the white wine to blend it.

Add a ladle of broth at a time, always adding one when the rice has absorbed the previous one. Season with salt.

When the rice grain is cooked, add the Parmigiano Reggiano cheese, the butter and the Balsamic Vinegar. Stir well and serve on the plate with a few more drops of Balsamic Vinegar “Acetaia Sereni”.

 

The best Balsamic Vinegar for this recipe is:

BALSAMIC VINEGAR OF MODENA P.G.I. AGED “White Label”

Buy it at the link: https://shop.acetaiasereni.com/collections/igp/products/aceto-balsamico-di-modena-i-g-p-invecchiato-etichetta-bianca#