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Rice with cream of onion, with Traditional Balsamic Vinegar of Modena (recipes first courses)
Ingredients for 4 people:
320 grams of rice for risotto
4 onions
150 grams of butter
150 grams of parmesan reggiano cheese
chicken broth
dry white wine
olive oil
salt and pepper
Traditional Balsamic Vinegar of Modena
Cut the onion into thin pieces. In a large heavy pan add the onions to half the butter, and cook them until very soft. Add salt and pepper.
In a casserole, quickly sautee the rice with the olive oil, then add the white wine. Cook the rice, adding the broth a bit at a time. Remove the rice from the flame when it is still a bit chewy, mix with the remaining butter, and add the cheese.
Mix, then serve with the onion sauce, adding a few drops of Traditional Balsamic Vinegar of Modena just before serving.
EDI KEBER
Tocai Friulano 2005
Tocai (Wine Friuli-Venezia Giulia) |
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White wine with flower and fruit fragrance and with green apple flavour.
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