Risotto with traditional balsamic vinegar | euromaxx à la carte | DW | 16.04.2013
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Risotto with traditional balsamic vinegar

An Italian specialty!


320 gram risotto rice

1 onion

meat or vegetable stock

1 tbs butter

4 tbs cooking cream

grated parmesan cheese

sliced parmesan cheese

traditional balsamic vinegar from Modena (D.O.P)

olive oil


Fry the chopped onions until they are golden, then add rice and sauce briefly. Add bullion until the rice is covered and continue to simmer while stirring. Add more stock as needed. After 9 to 10 minutes, remove the pot from the stove and stir in the butter and cream. Add more stock until the rice is covered and cook until the rice is al dente. Keep stirring the rice to prevent it from burning. Serve garnished with parmesan slices and a dash of Balsamico.

This recipe comes to us courtesy of Chef Fernando Patano of the Ristorante Europa 92 from Modena, Italy.

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