Ingredients for 4 people:
320g Carnaroli rice
100g butter
60g Parmesan cheese
Vegetable broth (1.5l approx.)
1 yellow onion
“Riserva” dressing
Traditional Balsamic Vinegar of Modena PDO
Preparation:
Start by finely chopping the onion.
Fry the onion with 50g butter for 5 minutes.
Then add the rice and toast it for 3-4 minutes.
Add 4 tablespoons of the “Riserva” dressing. When the vinegar is blended with the rice, proceed with cooking by adding a ladle of broth every now and then for 18-20 minutes.
When the cooking is finished, turn off the heat and mix the risotto with the Parmigiano-Reggiano and the remaining butter cut into cubes.
Finally, garnish the dish with a few drops of Traditional Balsamic Vinegar of Modena PDO.
