Ingredients:
- 250 g Carnaroli rice
- 2 white onions
- Parmigiano Reggiano
- Butter
- Traditional Balsamic Vinegar of Reggio Emilia PDO – “Aragosta” (Lobster) label
- Salt and pepper
- Meat stock
- White wine
Finely chop the onion and gently fry it in a knob of butter until golden.
Add the rice and toast it for two minutes. Deglaze with the white wine, then gradually add the stock until the rice is cooked and all the liquid has been absorbed.
Remove the pan from the heat and stir in a generous amount of Parmigiano Reggiano and butter until creamy. Season with salt and pepper.
Spread the risotto onto a flat plate and finish with Traditional Balsamic Vinegar of Reggio Emilia PDO to taste.