approximately 30 minutes
400 g Rice
100 g Parmigiano Reggiano cheese
40 g Butter
1 L Vegetable broth
1 Glass white wine
½ Onion, finely chopped
Extra virgin olive oil to taste
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO
In a saucepan, sauté the finely chopped onion with two tablespoons of oil, then add a little broth to help it soften. Add the rice to the pan and toast it, then add the white wine.
Start pouring in the broth into the saucepan, one ladle at a time; wait until the previous ladle of broth has almost been completely absorbed before adding more. Stir constantly.
When the rice is cooked (about 20 min.), remove from heat and add the butter and grated Parmigiano Reggiano cheese.
Cover the saucepan and let the risotto rest for about 5 minutes.
Serve with drops of Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.