Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena
by Federica Tavazza - Armeno (NO)
by Federica Tavazza - Armeno (NO)
Boil the Olitalia I.G.P. Balsamic Vinegar of Modena and reduce by 1/3.
Brown the onion in Olitalia extra virgin olive oil, add the rice, and toast.
Add white wine to rice and reduce, then finish cooking the rice using the hot broth.
Cut the rump roast into 4 mm cubes and season with oil, salt and pepper.
Thoroughly mix the risotto with butter, parmesan and rosemary.
Plate the risotto, topping it with the reduction of Olitalia I.G.P. Balsamic Vinegar of Modena and the tartare quenelles.
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