Risotto alla Parmigiana con Aceto Balsamico

Ingredients:

• 2 cups Pasini Roso Carnaroli
• 100g Parmigiano Reggiano
• 2 tablespoons butter
• 1 small white onion
• ½ cup of dry white wine
• 1 litre meat broth
• balsamic vinegar, for finishing

Method:

Grate the Parmigiano Reggiano and place 4 small mounds on the bottom of a non-stick pan. Spread it with the back of the spoon and place the pan on the heat. As soon as it begins to boil, remove from heat and allow to cool until four crispy cheese wafers are formed.

Brown onion in butter over moderate heat; add the rice and toast for about 1 minute. Add the wine and let it evaporate. Continue cooking by adding a ladle of broth at a time, letting it absorb on the stove. When cooked, remove from the heat and add the remaining Parmigiano Reggiano; mix and place in the dishes. Garnish the risotto with the Parmigiano Reggiano wafers that will soften on the warm surface and drizzle with balsamic vinegar.

Buon appetito!