Ingredients for 4 people
- 320 gr Carnaroli Rice
- 1 shallot
- Extra virgin olive oil
- Dry white wine
- 1 Lt vegetable broth
- 100 gr. Parmigiano Reggiano DOP 24 months
- 40 gr. of butter
- salt
- Pepper
- Balsamico Molinari Extra Vecchio DOP
Preparation
In a pan scald the shallot finely chopped in extra virgin olive oil. Add the rice by adding the white wine letting it evaporate. Add the broth a little at a time and cook the rice stirring periodically. Once cooked at the desired time (recommended al dente) stir the rice with butter, grated Parmigiano Reggiano and adjust salt and pepper to taste.
Serve and add Parmigiano Reggiano flakes and plenty of Balsamic Molinari Extra Vecchio DOP
