Risotto Modena Recipe
aquerello rice, parmigiano reggiano, aceto balsamico del nonno
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Ingredients
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Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté Shallots
In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the minced shallots and sauté until they become translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the Aquerello rice to the pot with the shallots. Stir for about 2-3 minutes, allowing the rice to toast slightly.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time. Stir continuously and allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is al dente.
- 5
Finish with Cheese and Balsamic
Once the rice is cooked, remove the pot from heat. Stir in the grated Parmigiano Reggiano, balsamic vinegar, salt, and pepper to taste. Mix thoroughly until the cheese is melted and the risotto is creamy.
- 6
Serve
Serve the risotto hot, garnished with additional Parmigiano Reggiano and a drizzle of balsamic vinegar if desired.
