Boil one liter of water. Salt it (10 g per liter). Toast the rice in a high-sided saucepan with 2 tablespoons of oil and a pinch of salt. When the rice is toasted, deglaze with a ladleful of salted water. Cook over high heat. Add a little water at a time until four minutes from the end of cooking time.
Off the heat, chop the buffalo mozzarella finely and add it a little at a time to the rice, stirring vigorously. Add a tablespoon of evo oil and a knob of butter. Add a ladleful of cooking water to keep the rice soft. Serve and garnish with Perle di Aceto Balsamico di Modena & Fico and Balsamic Vinegar of Modena art.FM 02.