Sautéed Parmesan risotto disc with mushrooms, savory and Tradizionale Balsamic Vinegar Extravecchio Mazzetti l'Originale

Sautéed risotto al Parmigiano disc with mushrooms, savory and Tradizionale Extravecchio

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

Time: 1 hr 30 mins Level: More challenging Serves: 4
Pairs Perfectly With
Tradizionale Balsamic Vinegar of Modena PDO - Aged 25 Years
Mazzetti Originale Traditional Balsamic Vinegar of Modena PDO GOLD CAP Bottle AUS
Shopping List

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

  • Step 1.

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.

  • Step 2.

When cooked, adjust the salt if necessary, remove from the heat and cream with butter and grated Parmesan cheese. Leave to cool.

  • Step 3.

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.

  • Step 4.

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.

  • Step 5.

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.

  • Step 6.

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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