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Pasticcio delicious with Tortiglioni
first courses from Italy
Risotto with Parmesan cheese and balsamic vinegar
Risotto with Parmesan cheese and balsamic vinegar
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
Behind its simplicity, this dish lies a great refinement due to its high quality ingredients.
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.
Add the rice and toast then blend with a generous splash of white wine and let evaporate.
Now pour a ladle of broth. When the rice has almost completely absorbed, add another one and continue as well. Season with salt.
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.
Stir briefly and let stand for 2 minutes. Serve on plates by pouring a few drops of balsamic vinegar.
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.