AuthorMichaelAdding this balsamic vinegar glaze will add a fun spin on a classic risotto recipe.
[cooked-sharing]
Yields4 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Ingredients for the Risotto
1 ¼ cups Arborio Rice
4 tbsp Butter
2 cups Warm MIlk
4 oz Shaved Parmesan Cheese
¼ cup Grated Parmesan Cheese
Ingredients for the Balsamic Vinegar Reduction
1 cup Good Quality Balsamic Vinegar
1 tbsp Butter
1 tsp Salt
2 tbsp Sugar
Directions for the Balsamic Vinegar Reduction
1In a small saucepan, stir together vinegar, sugar and salt and bring to a boil
2Boil vigorously until volume is reduced by half (to 1/2cup)
3Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.
4When reduced, stir in butter
6Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge
Directions for Risotto
7Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.
8Bring a large pot of salted water to a boil.
9Add arborio rice to the boiling water and continue boiling for about 10 minutes
10While rice is boiling, heat the milk and keep it warm
11Melt butter in a non-stick skillet
12Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.
13Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more
14Continue to add milk, slowly towards the end
15Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.
16Taste rice and add salt if needed.
17Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze
Ingredients
Ingredients for the Risotto
1 ¼ cups Arborio Rice
4 tbsp Butter
2 cups Warm MIlk
4 oz Shaved Parmesan Cheese
¼ cup Grated Parmesan Cheese
Ingredients for the Balsamic Vinegar Reduction
1 cup Good Quality Balsamic Vinegar
1 tbsp Butter
1 tsp Salt
2 tbsp Sugar
Directions
Directions for the Balsamic Vinegar Reduction
1In a small saucepan, stir together vinegar, sugar and salt and bring to a boil
2Boil vigorously until volume is reduced by half (to 1/2cup)
3Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.
4When reduced, stir in butter
6Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge
Directions for Risotto
7Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.
8Bring a large pot of salted water to a boil.
9Add arborio rice to the boiling water and continue boiling for about 10 minutes
10While rice is boiling, heat the milk and keep it warm
11Melt butter in a non-stick skillet
12Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.
13Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more
14Continue to add milk, slowly towards the end
15Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.
16Taste rice and add salt if needed.
17Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze
Risotto with Balsamic Vinegar Glaze
