Risotto with Balsamic Vinegar of Modena IGP



  • 360 g of rice
  • 2 shallots
  • a bay leaf
  • half a glass of dry white wine
  • 3 tablespoons of Balsamic Vinegar of Modena IGP .Fm02/BELLO
  • a liter of vegetable broth
  • 40 g of grated Parmigiano Reggiano cheese
  • 40 g of butter


Peel the shallots, cut into very thin slices and fry them in a pan with the butter and bay leaf for 2-3 minutes; Add the rice, let it toast with the seasoning then pour the wine.

After the wine has evaporated cook risotto pouring the broth gradually and when cooked, after 15 minutes, turn off the heat and make it creamy with 40 g butter, 70 g of Parmigiano Reggiano cheese and Balsamic Vinegar of Modena IGP.

Leave in pan for 2 minutes then put risotto in the plate and complete with a few drops of Balsamic vinegar of Modena IGP and serve.


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