Risotto with Balsamic Vinegar Glaze

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Adding this balsamic vinegar glaze will add a fun spin on a classic risotto recipe.

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Yields4 Servings
Prep 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
1

In a small saucepan, stir together vinegar, sugar and salt and bring to a boil

2

Boil vigorously until volume is reduced by half (to 1/2cup)

3

Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.

4

When reduced, stir in butter

5

Allow to cool

6

Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge

Directions for Risotto
7

Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.

8

Bring a large pot of salted water to a boil.

9

Add arborio rice to the boiling water and continue boiling for about 10 minutes

10

While rice is boiling, heat the milk and keep it warm

11

Melt butter in a non-stick skillet

12

Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.

13

Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more

14

Continue to add milk, slowly towards the end

15

Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.

16

Taste rice and add salt if needed.

17

Serve 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
1

In a small saucepan, stir together vinegar, sugar and salt and bring to a boil

2

Boil vigorously until volume is reduced by half (to 1/2cup)

3

Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.

4

When reduced, stir in butter

5

Allow to cool

6

Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge

Directions for Risotto
7

Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.

8

Bring a large pot of salted water to a boil.

9

Add arborio rice to the boiling water and continue boiling for about 10 minutes

10

While rice is boiling, heat the milk and keep it warm

11

Melt butter in a non-stick skillet

12

Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.

13

Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more

14

Continue to add milk, slowly towards the end

15

Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.

16

Taste rice and add salt if needed.

17

Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze

Risotto with Balsamic Vinegar Glaze