A dish that encapsulates the magic of Italian cuisine, and which can only be worthily paired with our Mazzetti Tradizionale Balsamic Vinegar of Modena Extravecchio
300g Carnaroli rice
1/2 blond onion
100ml of white wine
80g Parmigiano Reggiano
1-1.5l broth
500g mixed mushrooms
2 sprigs of savory
Tradizionale Balsamic Vinegar of Modena PDO - Aged 25 years
garlic
extra virgin olive oil
salt and pepper to taste
11oz Carnaroli rice
1/2 blond onion
1/2cup of white wine
3oz Parmigiano Reggiano
6cups broth
18oz mixed mushrooms
2 sprigs of savory
Tradizionale Balsamic Vinegar of Modena PDO - Aged 25 years
garlic
extra virgin olive oil
salt and pepper to taste
Prepare the risotto: brown the chopped onion in butter and then toast the rice.
Deglaze with white wine and cook, adding the hot broth a little at a time, stirring continuously.
When cooked, adjust the salt if necessary, remove from the heat and cream with butter and grated Parmesan cheese. Leave to cool.
With the help of a pastry cutter, form discs about 15 cm in diameter with the cold rice. Leave to rest in the refrigerator for at least 1 hour on baking paper.
Melt a knob of butter in a non-stick frying pan, place a disc of rice in it and fry it until the typical 'risotto al salto' crust has formed. Turn the disc gently and brown it on the other side as well.
Meanwhile, clean and cut the mushrooms. Heat a little extra virgin olive oil in a non-stick pan, add a clove of garlic and the cleaned mushrooms and sauté for a few minutes. Adjust the salt and pepper.
Serve by placing the risotto disc on the base and lay the mushrooms on top.
Season with a few drops of Tradizionale Balsamic Vinegar of Modena and garnish with fresh savory.
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