Gourmet Risotto with Garden Vegetables and Mountain Parmigiano Reggiano

Preparation

1. STEP 1 OF 7

   Prepare the vegetables: Cut the carrot, zucchini, celery, and onion into small cubes.

2. STEP 2 OF 7

   Sauté: In a saucepan, heat the oil and gently brown the onion, then add the other vegetables and let them flavor for 2 minutes.

3. STEP 3 OF 7

   Toasting: Add the rice and toast it, stirring until the grains become translucent.

4. STEP 4 OF 7

   Deglaze: Moisten with white wine and let the alcohol evaporate.

5. STEP 5 OF 7

   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.

6. STEP 6 OF 7

   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.

7. STEP 7 OF 7

   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.

Suggestions

• Balsamic Vinegar of Modena PGI pearls

• Cherry tomatoes for garnish

General Information

Analysis

Macronutrients (100 gr)