In the heart of the Sassi di Roccamalatina Park was born, from the passion for good things, a traditional balsamic vinegar rich in the flavours and scents of our hills
  via Massimo D'Azeglio 763 Roccamalatina (MO)
tel.  333-7711395
e-mail: acetaiacampioni@gmail.com
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Main menu:

Ricette
BALSAMIC VINEGAR RISOTTO
INGREDIENTS:
250 g of Carnaroli rice
Half Tropea onion
50 g of butter
50 g of Parmigiano Reggiano
Balsamic Vinegar of Modena PGI
Vegetable soup
salt, pepper
PREPARATION:
Put the butter and the onion in a saucepan and let them fry over a low heat. Add the rice and let it toast for a couple of minutes.
Add a couple of ladles of very hot vegetable soup and continue cooking by adding a new ladle of soup when the previous one is absorbed.
Season the risotto with salt and pepper and place the Parmesan on top. Whisk for a couple of minutes and distribute in the dishes.
Decorate the dish with a drizzle of balsamic vinegar and some flakes of Parmesan cheese.
Acetaia Campioni
via Massimo D'Azeglio 763
Roccamalatina (MO)
tel.  333-7711395
e-mail: acetaiacampioni@gmail.com
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