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
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.
Association
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