A creamy rice-based first course, finished with a light-colored cream, crispy cured meat, and drops of D.O.P. balsamic vinegar, adding an intense, sweet-and-sour touch.
Videoricetta
Ingredienti
- 320 g Carnaroli rice
- About 1 litre vegetable stock
- 1 shallot
- 1/2 glass white wine
- 50 g Parmigiano Reggiano
- 40 g butter
- 3–4 tsp Traditional Balsamic Vinegar of Modena PDO Andrea Milano
- Salt
Procedimento
1. Gently sauté the shallot, add the rice and toast it. Deglaze with white wine and cook, gradually adding the stock.
2. Remove from the heat and stir in the butter and Parmigiano. Plate and finish with a few drops of traditional balsamic vinegar.
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Risotto with Traditional Balsamic Vinegar
A creamy rice-based first course, finished with a light-colored cream, crispy cured meat, and drops of D.O.P. balsamic vinegar, adding an intense, sweet-and-sour touch.
Ingredienti
- 320 g Carnaroli rice
- About 1 litre vegetable stock
- 1 shallot
- 1/2 glass white wine
- 50 g Parmigiano Reggiano
- 40 g butter
- 3–4 tsp Traditional Balsamic Vinegar of Modena PDO Andrea Milano
- Salt
Procedimento
1. Gently sauté the shallot, add the rice and toast it. Deglaze with white wine and cook, gradually adding the stock.
2. Remove from the heat and stir in the butter and Parmigiano. Plate and finish with a few drops of traditional balsamic vinegar.