Ingredients
Onion, 1/2
Butter, 110g
Bay leaf, 1
Rosemary, 1 sprig
Carnaroli rice, 350 g
Hot stock, as needed
Dry red wine, 0,5l
Grated Parmigiano Reggiano cheese, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO, 2 tablespoons
Method
In a saucepan, sauté half of a chopped onion in 60gr of butter, add a bay leaf and the rosemary.
Add the rice and toast for a minute. Add a ladleful of stock. When the stock boils, add the red wine, and let it simmer. After 10 minutes add grated Parmigiano Reggiano cheese, the butter, mix and let cook for a few more minutes.
Just before removing from the heat, add the Balsamic Vinegar and more Parmigiano Reggiano; mix well and serve.
