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Risotto with Traditional Balsamic Vinegar of Modena


Ingredients (for 4 people): 
Take a pot with a thick bottom and start frying the onion after warming the extra virgin olive oil. Put the rice into the pot. Wait until it is lightly toasted and then pour the wine. Start to slowly add the broth that is prepared separately, and mix occasionally to facilitate evaporation. Cook for about 15 minutes by pouring the hot broth. When the mixture is nearly ready, add butter and Parmigiano Reggiano. Add some salt and pepper and finally pour "The Balsamico” when cooking is finished.
We serve it in a flat plate.
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