A refined and creamy first course where the sweetness of the vegetables blends with the saltiness of the Mountain Parmigiano Reggiano. The Modena IGP Balsamic Vinegar cream provides an elegant sweet-and-sour contrast and a star-rated restaurant appearance.
Prepare the vegetables: Dice 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 sauté for 2 minutes.
Toasting: Add the rice and toast it while 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.
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 flowing, garnished with sautéed vegetable cubes, fresh basil leaves, and drops of Modena IGP Balsamic Vinegar cream.
Modena IGP Balsamic Vinegar 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 a maximum of 1 day and reheat by adding a splash of broth.
Italy
| 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 |
