INGREDIENTS FOR SIX PEOPLE:

• ½ kg Carnaroli rice
• 20/25 g of butter
• Shallot
• Dry white wine
• Vegetable broth
• Parmigiano Reggiano cheese
• Balsamic Vinegar of Modena ‘Vecchia Era’
• Extra-virgin olive oil
• Salt and peppers

DIRECTIONS:

Place the finely cut shallot in a pan with a touch of oil and fry it slightly. Then add a little bit of broth.

Add rice and let it brown in the oil, keep stirring constantly and pouring broth until the liquid its absorbed. When it gets a golden colour pour as much wine as you like in the pan. 

Keep the heat low. When rice is almost cooked add the grated Parmigiano Reggiano which will make the rice creamy. When rice is ready add butter an pepper and stir for a few minutes.

Serve it decorating with some flakes of Parmigiano Reggiano cheese and a circle of Balsamic Vinegar of Modena PGI ‘Vecchia Era’ without stirring.

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