Recipe - Risotto Parmigiano E Aceto Balsamico

Rice and Grains

Risotto Parmigiano E Aceto Balsamico

Time: 1 hour for risotto, overnight for broth

Yield: 4 SERVINGS

MAKE the PARMIGIANO REGGIANO BROTH.
The day before you make the risotto, grate the cheese and mix with the mineral water in a large pot.
On the stovetop, slowly heat the water until the Parmigiano Reggiano starts to form threads at the bottom. A thermometer will read between 176°F and 194°F.
Remove the pan from the heat and let it cool to room temperature.
Cover with plastic wrap and refrigerate overnight.
The next day remove the solid that has formed on top of the liquid and place it in a bowl. This will be used to enrich the risotto.
MAKE the RISOTTO.
Bring the Parmigiano Reggiano broth to a simmer.
Heat the olive oil in a heavy-bottomed pan over a medium flame.
Add the rice and toast until it starts to warm up.
Pour a ladle full of the Parmigiano Reggiano broth over the rice. Stir until it is completely absorbed.
Continue to stir and add broth this way. After 20 minutes, add a little bit of the solids that separated from the Parmigiano Reggiano broth.
When the rice is ready, in 30-35 minutes, remove the pan from the heat and briskly mix in the remainder of cheese to give the risotto a creamy texture.
Put the risotto in a shallow bowl and serve with balsamic vinegar drizzled on top.