Rice and Grains

Risotto Parmigiano E Aceto Balsamico

Ingredients:

Preparation:

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.
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