Acetaia Castelli is a family-run company where the passion for aged balsamic vinegar abides for more than a century. It is rooted in past generations.
Risotto with Parmigiano Reggiano and Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “lobster” stamp
- 2 white onions
- 250 g of carnaroli rice
- Parmigiano Reggiano
- Traditional Balsamic Vinegar of Reggio Emilia P.D.O. “Lobster” stamp
- salt, pepper
- meat broth
- white wine
Cut delicately the onion and brown it with a little bit of butter. Add rice and toasted it for two minutes, then simmer with white wine and add gradually the broth until cooking and complete absorption. Remove the pot by the fire and cream with abundant Parmigiano Reggiano and butter, regulate with salt and pepper. Stand the risotto on a plane plate and complete with Balsamic Vinegar of Reggio Emilia P.D.O. as you like.