A refined and creamy first course where the sweetness of the vegetables blends with the savory taste of mountain Parmigiano Reggiano. The Balsamic Vinegar Cream of Modena IGP adds an elegant sweet and sour contrast and a Michelin-starred restaurant appearance.
Prepare the vegetables: Cut carrot, zucchini, celery, and onion into small dice.
Sauté: In a saucepan, heat the oil and gently brown the onion, then add the other vegetables and sauté for 2 minutes.
Toasting: Add the rice and toast it, stirring until the grains become translucent.
Deglaze: Pour in the white wine and let the alcohol evaporate.
Cooking: Add one ladle of hot broth at a time, stirring and adding more as the rice absorbs it. After 10 minutes, add half of the grated Parmigiano.
Mantecatura: When cooking is complete (after about 18 minutes), turn off the heat. Add the butter and the remaining Parmigiano Reggiano, stirring vigorously to make the risotto creamy.
Plating: Serve the risotto creamy, garnish with sautéed vegetable cubes, fresh basil leaves, and drops of Balsamic Vinegar Cream of Modena IGP.
Balsamic vinegar pearls of Modena IGP
Cherry tomatoes for garnish
Risotto should be consumed immediately to maintain its creaminess. If leftover, store in an airtight container in the refrigerator for up to 1 day and reheat by adding a splash of broth.
Italia
| Energy (kcal) | 64.19 |
| Carbohydrates (g) | 4.05 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 4.32 |
| of which Saturates (g) | 1.75 |
| Protein (g) | 1.77 |
| Fiber (g) | 0.31 |
| Sale (g) | 0.24 |
