Parmigiano Reggiano risotto with vinegar reduction

Method

• 1

  Toast the rice dry in a pan with a pinch of salt. Once hot to the touch, deglaze with hot water and continue adding water to cook the risotto..

• 2

  Meanwhile, reduce Il Mediterraneo vinegar in a pan with the sugar until it reaches a caramel-like consistency. Remove from the heat and swirl in 50 g of the butter.

• 3

  Once the rice is cooked al dente, remove it from the heat and beat in (mantecare) the remaining butter and Parmigiano Reggiano until rich and creamy. Serve with the vinegar reduction.