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Parmesan risotto


Parmesan risotto

Parmesan risotto
Ingredients
400 gr Carnaroli rice
100 gr. grated Parmesan cheese
60 gr unsalted butter
1 shallot, finely chopped
1 litre vegetable stock
1 glass dry white wine
1 or 2 tablespoons Balsamic Vinegar of Modena Ponti HD
1 sprig of dill
1 sprig of fresh mint

Preparation
Bring the stock to the boil and keep on a low simmer. Melt half the butter in a separate large pan over medium heat, stir in the shallot and cook until translucent. Add rice and cook, stirring, 3 to 4 minutes. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed and continue for about 15 minutes, until the rice is cooked. Remove from heat and stir in the remaining butter, half the Parmesan cheese and 1 or 2 tablespoons of Balsamic Vinegar of Modena Ponti HD. Heat a non-stick frying pan, sprinkle the remaining grated Parmesan over the bottom of the pan and cook the crisp for about 2 minutes. Slide the crisp onto a wire rack to cool. Serve the rice garnished with small chunks of the crisp, a sprig of dill, mint leaves and few drops of Balsamic Vinegar of Modena Ponti HD.