Risotto al Balsamico

Name: Risotto al Balsamico
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 45
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams cup (about plus 2 tablespoons arborio rice; 118 milliliters balsamic vinegar; 1 bay leaf; 79 milliliters dry white wine; 1 Tbsp extra-virgin olive oil; 3 Tbsps Parmigiano-Reggiano cheese, freshly grated, plus more for serving; 45 servings Freshly ground pepper; 45 servings Salt; 1 large (large) shallot, thinly sliced; 2 Tbsps unsalted butter; 946 milliliters vegetable stock or low-sodium broth

The recipe Risotto al Balsamico is ready in about 45 minutes and is definitely a great gluten free option for lovers of Mediterranean food. This recipe serves 45. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 37 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have olive oil, balsamic vinegar, vegetable stock, and a few other ingredients on hand, you can make it.

Instructions

In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 2 tablespoons, about 10 minutes.

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Balsamic Vinegar

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Sauce Pan

In a medium saucepan, bring the vegetable stock to a boil. Cover and keep hot.

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Vegetable Stock

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Sauce Pan

In a large saucepan, heat the olive oil.

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Olive Oil

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Sauce Pan

Add the shallot and bay leaf and cook over moderate heat until the shallot is softened, about 3 minutes.

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Bay Leaves

Shallot

Add the rice and cook, stirring, until the grains are evenly coated with oil, about 1 minute.

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Grains

Rice

Cooking Oil

Add the wine and simmer over moderate heat until it is almost evaporated, about 4 minutes.

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Wine

Add enough of the hot stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.

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Sauce

Stock

Rice

Discard the bay leaf and stir in 1 tablespoon of the balsamic reduction. Stir in the butter and the three tablespoons of cheese and season with salt and pepper. Spoon the risotto into bowls, drizzle with the remaining 1 tablespoon of balsamic reduction and sprinkle with more cheese.

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Salt And Pepper