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Risotto with balsamic vinegar
Ingredients
- 1 liter best quality stock
- 1 large onion, minced
- 4 tablespoons (60 milliliters) unsalted butter
- 500 grams Arborio rice
- 1/2 cup (125 milliliters) white wine
- 1 cup (250 milliliters) grated Parmigiano Reggiano DOP cheese, about 3 handfuls, plus more shaved for garnish
- Salt
- Freshly milled pepper
- Acceto Balsamico di Modena, to finish
Directions
- In a small saucepan over medium heat bring the stock to a low boil. Reserve.
- In a large skillet sauté the onion in butter over medium heat until the onion is browned, about six minutes.
- Add the rice, and stirring constantly sauté for about three minutes. Add a cup of the hot stock and stir until the stock is absorbed. Add wine and stir until the wine is absorbed. Add more stock, a little at a time, until the rice is tender, about 25 minutes.
- Remove the rice from the heat and stir in the Parmigiano Reggiano. Taste and season with salt and pepper.
- Serve immediately topped with shaved Parmigiano Reggiano and drizzle with Aceto Balsamico di Modena.
