A refined and creamy first course, where the sweetness of the vegetables meets the savoriness of mountain Parmigiano Reggiano. The Balsamic Vinegar of Modena PGI Cream provides an elegant sweet and sour contrast and a star restaurant appearance.
Prepare the vegetables: Cut the carrot, zucchini, celery, and onion into small cubes.
Sauté: In a saucepan, heat the oil and gently brown the onion, then add the other vegetables and let them flavor for 2 minutes.
Toasting: Add the rice and toast it, stirring until the grains become translucent.
Deglaze: Moisten with white wine and let the alcohol evaporate.
Cooking: Add a 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.
Creaming: Once cooked (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 with a wave-like texture, garnish with sautéed vegetable cubes, fresh basil leaves, and drops of Balsamic Vinegar of Modena PGI Cream.
Balsamic Vinegar of Modena PGI pearls
Cherry tomatoes for garnish
The risotto should be consumed immediately to maintain its creaminess. If there are leftovers, store in the refrigerator in an airtight container for up to 1 day and reheat by adding a little 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 |