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
50 g of butter
Salt to taste
Extra virgin olive oil as needed
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”