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Risotto with Balsamic Vinegar Glaze

3.5/5 rating (4 votes)
  • Translation: Risotto alla Glassa di Aceto Balsamico
  • Region: Emilia Romagna
Risotto with Balsamic Vinegar Glaze


  • 300 gr (1 ¼  cup) Arborio Rice
  • 100 gr (4 pats  butter)
  • 500 ml (2 cups) warm milk   
  • salted water for boiling rice
  • 100 gr (4 oz). Parmesan cheese, shaved
  • 100 gr (¼ cup) grated parmesan cheese
  • Balsamic Vinegar Reduction Prepare ahead (See Related Recipe)


  1. Prepare Balsamic Vinegar Glaze.  Allow to cool before beginning the rice.
  2. Bring a large pot of salted water to a boil.
  3. Add  arborio rice to the boiling water and continue boiling for about 10 minutes
  4. While rice is boiling, heat the milk and keep it warm
  5. Melt butter in a non-stick  skillet
  6. Drain the rice, add it to the butter in the skillet  and stir to coat rice with butter.  Do not let it brown.
  7. Add warm milk, a little at a time, while stirring rice.  Allow liquid to absorb before adding more
  8. Continue to add milk, slowly towards the end
  9. Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.
  10. Taste rice and add salt if needed.
  11. Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze