Carnaroli rice, caramelized onions, Parmigiano Reggiano, Giusti 12yr aceto balsamico

In a saucepan, heat the vegetable or chicken broth and keep it simmering over low heat.

Prepare the Broth

In a large skillet, heat the olive oil over medium heat. Add the caramelized onions and sauté until they are heated through and fragrant.

Sauté the Onions

Add the Carnaroli rice to the skillet with the onions. Stir for about 2-3 minutes until the rice is lightly toasted.

Toast the Rice

Begin adding the simmering broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 15-20 minutes until the rice is al dente.

Add Broth Gradually

Once the rice is cooked, remove from heat. Stir in the Parmigiano Reggiano until melted and creamy. Adjust seasoning with salt and black pepper as needed.

Finish the Risotto

Drizzle with Giusti 12yr aceto balsamico before serving for an extra layer of flavor. Serve warm.

risotto mantecato

Recipe information

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