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Risotto alla Parmigiana con Aceto Balsamico

Risotto alla Parmigiana con Aceto Balsamico
  • coursePrimo piatto
  • difficultyMedium
  • preparation time30 minutes

There's nothing quite like a steaming bowl of risotto on a cold winter's day – especially when it has cheese!

In this recipe, we combine two of the best ingredients of Emilia-Romagna: Parmigiano Reggiano DOP and fresh non-GMO butter to create a classic risotto dish. Enjoy on its own, or top with truffles, a drizzle of Balsamic Vinegar of Modena, or your favorite vegetable.

This recipe is courtesy of one of our producers, Ferrarini. A family-run company founded in 1956 near Reggio Emilia in northern Italy, they produce world-renowned cured meats, mortadella, Parmigiano Reggiano®, fresh butter, and more!

Risotto alla Parmigiana con Aceto Balsamico
(Parmigiano Reggiano Cheese Risotto with Balsamic Vinegar)

Recipe courtesy of Ferrarini

Yield: 4 Servings

2 cups Carnaroli rice
3.5 oz Parmigiano Reggiano DOP
2tablespoons non-GMO Ferrarini butter
1 small white onion
½ cup of dry white wine
1 liter meat broth (or try our Parmigiano Reggiano broth for an extra cheesy flavor!)
balsamic vinegar, for finishing

Grate Parmigiano Reggiano and place 4 small mounds on the bottom of a non-stick pan. Spread it with the back of the spoon and place the pan on the flame. As soon as it begins to boil, remove from heat and allow to cool until four crispy cheese wafers are formed.

Brown onion in butter over moderate heat; add the rice and toast for about 1 minute. Add the wine and let it evaporate. Continue cooking by adding a ladle of broth at a time, letting it absorb on the fire. When cooked, remove from the heat and add the remaining Parmigiano Reggiano; mix and place in the dishes.

Garnish the risotto with the Parmigiano Reggiano wafers that will soften on the warm surface and drizzle with your favorite balsamic vinegar. 

Buon appetito!

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