Clara’s Modena Risotto
Proposal of an ancient modenese family
Method
Cook a finely chopped onion in little butter and a few spoonfuls of water. Then add 400 gr of Carnaroli rice and a glass of white wine, and keep cooking, adding boilinghot stock as necessary. Once cooked (after about 15 minutes), take off the heat and glaze with 50 gr of butter and 80 gr of Parmesan cheese, with 2 spoonfuls of Traditional Balsamic Vinegar. Leave the rice to stand for a few minutes and serve, adding a few drops of Balsamic Vinegar to each plate.