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Caramelized onion and balsamic vinegar of modena IGP Risotto

Ingredients

  • 4 yellow onions, thinly sliced
  • 360 g Carnaroli rice
  • 10 c. tablespoons of extra virgin olive oil
  • 60 g butter
  • 1 glass of white wine
  • 2 liters chicken stock or boiling vegetables
  • 8 c. Parmesan Reggiano grated
  • 4 tbsp. balsamic vinegar Divine Balzebú
  • Salt and pepper

Preparation

  1. Sauté onions on low heat in 6 tablespoons of oil. Once they are tender, add a few spoonfuls of stock so they cook without drying out or sticking to the pan. Add salt and pepper to taste.
  2. Continue cooking until onions are golden and caramelized.
  3. Heat the rest of the oil in a heavy-bottomed pot.
  4. Add rice and stir until oil is fully absorbed.
  5. Pour in wine and continue stirring until completely evaporated, then add two ladles of boiling stock. Continue cooking, adding stock as it is absorbed.
  6. Add salt and pepper to taste.
  7. Allow 18 to 20 minutes of cooking time. When the rice is done, remove from heat, add butter and Parmigiano Reggiano, mixing vigorously to make the risotto creamy.
  8. Serve with caramelized onions and a drizzle of balsamic vinegar.

Used products