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Risotto with Parmesan cheese and balsamic vinegar

ingredients

servings

4

Extra virgin olive oil

to taste

Shallots

1 unit

Iodized salt

to taste

White table wine

1 glass

Butter

1 knob

Laurel

1 leaf

Balsamic vinegar

1 spoon

Parmigiano cheese

100 oz

Vegetable broth

1000 oz

Rice

350 oz

first courses from Italy

Risotto with Parmesan cheese and balsamic vinegar

Risotto with Parmesan cheese and balsamic vinegar

vegetarian with lactose high in calcium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with Parmesan cheese and balsamic vinegar

Behind its simplicity, this dish lies a great refinement due to its high quality ingredients.

Risotto with Parmesan cheese and balsamic vinegar step 1

step 1

Heat the broth and then hold it over low heat. In a saucepan to soften the shallot finely minced in extra virgin olive oil and a bay leaf.

Risotto with Parmesan cheese and balsamic vinegar step 2

step 2

Add the rice and toast then blend with a generous splash of white wine and let evaporate.

Risotto with Parmesan cheese and balsamic vinegar step 3

step 3

Now pour a ladle of broth. When the rice has almost completely absorbed, add another one and continue as well. Season with salt.

Risotto with Parmesan cheese and balsamic vinegar step 4

step 4

When cooked, the grains of rice should remain slightly al dente, turn off the heat and add the butter, grated Parmesan cheese and balsamic vinegar.

Risotto with Parmesan cheese and balsamic vinegar step 5

step 5

Stir briefly and let stand for 2 minutes. Serve on plates by pouring a few drops of balsamic vinegar.

Risotto with Parmesan cheese and balsamic vinegar step 6

step 6

Council: the risotto should be mixed as little as possible to avoid breaking the rice grains and is used a wooden spoon, preferably with the hole in the middle.

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