A first course of the Italian tradition, simple but at the same time with strong flavors. Let’s start browning the oil with the shallot in our saucepan for a few minutes, then add the rice and let it toast, blend with dry white wine.
Prepare the broth and add it to the rice cooking casserole together with our Balsamic Vinegar of Modena PGI Blue or Gold label, according to your taste, while cooking we add our broth as needed. A few minutes from the end of cooking, add some grated Parmigiano Reggiano white cows, a drizzle of cooking cream and wait until it is blended.
Serve in a serving dish garnished with flakes of Parmigiano Reggiano and our dressing “Acetaia del Parco” labeled “Monte Rosa” or alternatively “Gran Riserva Nonno Gino”. And here is our risotto with Balsamic Vinegar of Modena.