Parmesan risotto

Parmesan risotto - Ponti


320 gr Carnaroli rice
1,4 lt meat broth
50 gr butter
80 gr grated Parmesan cheese
20 gr shallot
30 g white wine
35 g Aceto Balsamico di Modena P.G.I
Sage leaves for garnish (optional)
Parmesan risotto - Ponti



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 P.G.I.. 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 P.G.I..


Rich in history too

The Balsamic Vinegar of Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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