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
- 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.
- Continue cooking until onions are golden and caramelized.
- Heat the rest of the oil in a heavy-bottomed pot.
- Add rice and stir until oil is fully absorbed.
- Pour in wine and continue stirring until completely evaporated, then add two ladles of boiling stock. Continue cooking, adding stock as it is absorbed.
- Add salt and pepper to taste.
- 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.
- Serve with caramelized onions and a drizzle of balsamic vinegar.