Risotto al Parmigiano is one of those first courses that is hard to resist, slow cooking and mixing with butter and parmesan make it so creamy that it is finger-licking good. Each bite is pleasantly tasty and velvety, while remaining very delicate on the palate.
Ingredients for 4 people:
- 350 g of Carnaroli rice
- 100 g of Parmigiano Reggiano
- 1 l of vegetable broth
- 1/2 White Onion
- qb of butter
- qb of Extra Virgin Olive Oil
- qb of white wine
- Balsamic Vinegar of Modena Oak Gold
Preparation:
First, melt the butter over low heat, then add the oil and chopped onion and fry for a few moments.
When the onion is golden, add a little white wine, let the alcohol evaporate and start adding a little vegetable broth, which you have prepared previously, little by little. Add new broth only when the previously poured broth has been absorbed by the rice. Almost at the end of cooking, about 14 minutes, add the grated parmesan, the knob of cold butter and stir.
Add salt if necessary and plate. Before serving, to give a touch of refinement to the dish and amaze your guests, drop a few drops of Quercia Oro Balsamic Vinegar and you will feel the taste! Enjoy your meal!
