Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena

by Federica Tavazza - Armeno (NO)

Serves 4 

  • 320 gr. - Carnaroli rice
  • 600 gr. - Vegetable broth
  • 50 gr. - Minced onion
  • 40 gr. - Butter
  • 70 gr - Olitalia Extra Virgin Olive Oil
  • 80 gr. - Parmesan cheese 
  • 20 gr. - Fresh minced rosemary
  • 150 gr. - Olitalia I.G.P. Balsamic Vinegar of Modena
  • 150 gr. - Rump roast
  • 200 gr. - White wine
  • Salt
  • Pepper

 

For the reduction:

  • 150 gr. - Olitalia I.G.P. Balsamic Vinegar of Modena

 

For the tartare:

  • 150 gr. - Rump roast
  • 30 gr - Olitalia Extra Virgin Olive Oil
  • Salt
  • Pepper

 

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 1
Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 1 Grape

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Procedure

For the reduction

  • 1

    Boil the Olitalia I.G.P. Balsamic Vinegar of Modena and reduce by 1/3.

For the risotto

  • 1

    Brown the onion in Olitalia extra virgin olive oil, add the rice, and toast.

  • 2

    Add white wine to rice and reduce, then finish cooking the rice using the hot broth.

For the tartare

  • 1

    Cut the rump roast into 4 mm cubes and season with oil, salt and pepper.

  • 2

    Thoroughly mix the risotto with butter, parmesan and rosemary.

  • 3

    Plate the risotto, topping it with the reduction of Olitalia I.G.P. Balsamic Vinegar of Modena and the tartare quenelles.

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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