Modena risotto

Prepare the vegetable stock

Fill a saucepan with water and add a carrot, a celery stalk, an onion and the clean Parmigiano Reggiano P.D.O. rind.

Bring to the boil and leave until the Parmesan rind is cooked and the flavours of the ingredients are nicely amalgamated.

Strain the vegetable stock to eliminate the vegetables and rind. Taste the stock and if necessary season with salt.

Prepare the dehydrated Prosciutto Crudo

Cut the Prosciutto Crudo di Modena P.D.O. into slices of about half a centimetre thick.

Arrange on a baking tray and cook in a pre-heated oven for 15-20 minutes at 200 °C until thoroughly dry.

Once dehydrated, put the Prosciutto Crudo slices in a mixer and blend to a fine powder.

Prepare the risotto

Pour two heaped ladles of rice (serving for two people) into a pan and toast over a medium heat for a couple of minutes.

Add four ladles of hot vegetable stock to the toasted rice, cover with a lid and leave to cook over a low heat for 10 minutes.

After 10 minutes, remove the lid and start creaming the risotto with butter and 24-month Parmigiano Reggiano, if necessary adding more stock to obtain the desired consistency.

Remove the pan from the heat and keep creaming until you have a creamy and even consistency.

Add the finishing touch

Arrange the risotto on the plates and sprinkle over the dehydrated Prosciutto Crudo.

Pour a few drops of Traditional Balsamic Vinegar of Modena P.D.O. over the risotto to add a touch of acidity and complete the dish.

Buon appetito!