Main courses, Ricette d’autore

Carnaroli rice with 24 month Parmigiano Reggiano PDO (in 3 ways) and Balsamic Vinegar of Modena PGI

Ingredients for 4 people

320 g Carnaroli superfino rice

100 g butter

130 g  24 month Parmigiano Reggiano PDO

½ glass white wine

tosone cheese (fresh Parmesan cheese)

½ onion

15 g gravy

1 litre stock

salt and pepper

Balsamic Vinegar of Modena PGI

Preparation

Author: Emilio Barbieri

Chop the onion finely and sauté in a tablespoon of butter. Add the rice and toast with ½ glass of good white wine and the gravy.

Keep stirring and gradually add the broth, which must be kept very hot.

When the rice is cooked (approx. 15 minutes), mix in the butter and the 24 month Parmigiano Reggiano PDO.

Serve decorated with fried tosone cheese, crisps made with grated Parmesan crust and Balsamic Vinegar of Modena PGI.