Risotto with Aceto Balsamico Tradizionale di Modena "Italo"
320g (about 1½ cups) rice
1 white onion
70g (about 5 Tbsp) butter
80g (2.8oz) Parmigiano Reggiano
1 glass of white wine
salt (to taste)
4-5 tsp Aceto Balsamico Tradizionale di Modena "Italo"
Brown the onion in half the butter, add the rice and toast for a few minutes. Add the wine and allow to boil off, adding the vegetable stock gradually to cook the rice. When cooked, add the rest of the butter, the Parmigiano Reggiano, and salt to taste. Mix well, serve and dress with a few drops of Aceto Balsamico Tradizionale "Italo".