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Parmesan Risotto
This luxurious Parmesan risotto is creamy, flavorful, and perfectly balanced with the deep, tangy sweetness of Aceto Balsamico di Modena IGP Monari Federzoni. The Carnaroli rice is slowly cooked to perfection with beef broth, butter, and Parmigiano Reggiano, creating a velvety texture. A final drizzle of balsamic vinegar enhances the dish, making it a refined yet comforting meal—ideal for any special occasion!
ingredients
| 360 g Carnaroli rice |
| 2 small shallots (or 1 large) |
| Hot beef broth |
| 100 g grated Parmigiano Reggiano |
| 2 tablespoons Aceto Balsamico di Modena IGP Monari Federzoni |
| 60 g butter |
| Extra virgin olive oil |
| Salt |
| Pepper |
what you will need
Classic
directions
Finely chop the shallots and sauté them in a saucepan with 2 tablespoons of olive oil and 40 g of butter. Once the shallots are translucent, add the rice and toast it for a few minutes over high heat. Then, add one ladle of hot beef broth at a time, stirring constantly with a wooden spoon until the rice is cooked.
Once the rice is cooked, turn off the heat and stir in the remaining butter, grated Parmigiano Reggiano, and 2 tablespoons of Aceto Balsamico di Modena IGP Monari Federzoni. Let it rest for 1 minute.
Serve in plates, garnished with more Parmigiano and Aceto Balsamico to taste.
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