Ingredients (per 4 people):

280 g of Carnaroli rice

1/2 onion

Grated Parmiggiano Reggiano

2 tablespoons of Aemilia Traditional Balsamic Vinegar of Modena D.O.P.

4 tablespoons of extra virgin olive oil

butter

broth

white wine

salt

 

Preparation:

We take a thick-bottomed pan and begin to fry the onion, previously finely chopped, after having slightly heated the extra virgin olive oil. Pour the rice into the pan, let it toast slightly, blending it with the wine. We begin to add the broth, prepared separately, little at a time and stir every now and then, allowing it to evaporate. Cook for about 15 minutes, pouring in the hot broth a little at a time. Towards the end of cooking, we stir in the risotto by adding the butter and Parmiggiano Reggiano, we adjust salt and pepper and, finally, we pour in "The Balsamico" once cooked.