Risotto with Balsamic Vinegar


250 g of Carnaroli rice
Half an onion
50 g of butter
50 g of Reggiano parmesan
Balsamic Vinegar of Modena PGI
Vegetable broth
salt, pepper


Put the butter and the onion in a small pot and let them cook slowly. Add the rice and let it toast for a few minutes. Then add a few spoons of hot vegetable broth and continue cooking adding a spoon of broth each time the previous one gets absorbed. Put salt and pepper as needed, then add the parmesan once you turn off the stove. Stir for a few minutes and distribute in dishes. You can decorate the dish with some balsamic vinegar and a few flakes of parmesan.

Recommended combination:

We advise using our Balsamic Vinegar of Modena PGI Gold, harmonious and by excellent density.

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