Pedroni’s Risotto with Traditional Balsamic Vinegar from Modena

SOURCE: Pedroni Vinegar Farm

320g rice
1 white onion
70g butter
80g Parmesan cheese
1 glass of white wine
Vegetable stock
Salt to taste
Aceto Balsamico Tradizionale di Modena "Italo" (4-5 teaspoon)

Brown the onion in half of the butter, add the rice and toast for a few minutes. Add the wine and boil off adding the stock gradually to cook the rice. When cooked add the rest of the butter, then Parmesan, and salt to taste. Mix well, serve on plates and dress with drops of Aceto Balsamico Tadizionale "Italo".

This recipe comes from the Pedroni website

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