|400 gr||Carnaroli rice|
|100 gr||Parmigiano Reggiano|
|1 l||Meat broth|
|60 gr||White onions|
|1||Tablespoon extra virgin olive oil|
|Salt to taste|
|3-leaves Balsamic Vinegar of Modena PGI|
To prepare the risotto with Parmesan, start by chopping the onion very finely. Melt 40 grams of butter in a saucepan. When it is melted, add the onion and a tablespoon of oil. Cook over low heat until the onion becomes completely transparent. Add the rice and cook for a couple of minutes over high heat. Then add a ladle of boiling meat stock, mixing continually with a wooden spoon.
When the stock is almost absorbed, make sure the mixture is correctly salted and add another ladle. Proceed in this way until the rice is cooked. Butter the rice by adding the remaining butter (20 gr) and grated Parmigiano Reggiano. Let stand for a minute and then serve the risotto with Parmesan. Serve by placing drops of 3-leaf Balsamic Vinegar of Modena PGI on the dish.