INGREDIENTS FOR 3 SERVINGS
-
250g of Carnaroli rice
-
90g of white onion
-
200ml of still white wine
-
2l of vegetables or meat broth
-
40g of grated Parmigiano Reggiano P.D.O. cheese
-
30g of cold butter
LET'S BEGIN!
Pour a little olive oil in a non-stick pan, add the finely
chopped onions and fry them over high heat until
golden.
Add Carnaroli rice and start toasting it by stirring it
continuously to prevent it from burning.
COOKING THE RICE
Once toasted, add the wine and keep stirring over high
heat until the alcohol has evaporated completely.
Add the broth until the rice is fully submerged and
cook at medium heat. Keep stirring the rice every now
and then, adding some broth if the level gets too low or
if the rice is getting too thick. Check the consistency
of the rice every few minutes until it’s “al dente”.
When it’s ready, turn off the heat, cut the cold butter
into small pieces and evenly distribute them into the
risotto.
FINAL STEPS
Wait a minute and then add grated Parmigiano
Reggiano P.D.O. cheese. Give the risotto a thorough
stir to create a homogeneous cream. The perfect
risotto should be neither too liquid nor too thick, stir
it until you see “waves”. At first we suggest tasting the
risotto on its own to enjoy its flavour, then you can try
and add a few drops of our 25-years-old Traditional
Balsamic Vinegar of Modena “EXTRAVECCHIO”.