Risotto with balsamic vinegar

INGREDIENTS:
- 250g of Carnaroli rice
- Half red onion
- 50g of butter
- 50g of Parmigiano Reggiano
- Balsamic Vinegar of Modena I.G.P.
- Vegetable broth
- Salt, pepper to taste
PREPARATION:
Put the butter and the onion in a saucepan and let them fry until soft. Add the rice and let it toast for a few minutes.
Add a couple of ladles of hot broth and continue cooking, adding a ladle of broth when the previous one is absorbed.
Flavour the risotto with salt and pepper and only at the end add the Parmigiano.
Blend for a few minutes and distribute in the dishes.
Garnish with a bit of balsamic vinegar and a few flakes of Parmigiano.
RECOMMENDED MATCH:
We recommend using our Balsamic Vinegar of Modena I.G.P. Gold Seas, balanced and with a high density.