Risotto with balsamic vinegar

In: First Courses On:


  • 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


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.


We recommend using our Balsamic Vinegar of Modena I.G.P. Gold Seas, balanced and with a high density.