40-month Parmigiano Reggiano risotto with Three Day Cherry
For 2 people
150g Carnaroli rice
one white spring onion
80g of grated 40-month Parmigiano Reggiano cheese
400ml vegetable broth
3 tbs extra-virgin olive oil
1 laurel leaf
Salt and pepper, to taste
1 teaspoon Bruino DOP Modena Traditional Balsamic Vinegar
30g of shavings of 40-month Parmigiano Reggiano
1 teaspoon of Bruino Three Day Cherry and syrup
Preparation time 30 minutes.
Place the olive oil, the whole peeled spring onion and the laurel leaf in a casserole, and cook until browned. Add the rice, mixing constantly until it is completely hot: now add the boiling broth prepared previously, until the rice is completely covered, and cook until cooked 3/4s.
In the meantime, heat some tablespoons of BruinoTM Three Day Amarene syrup in a pan, and then to make it creamy, add the BruinoTM traditional Balsamic Vinegar and stir well.
When your rice is “al dente”, take it off the flame, and remove the spring onion and laurel. Add the grated Parmigiano Reggiano, and the nutmeg, and taste for salt and pepper. Serve your risotto, add a few cherries, and then gently pour the syrup prepared previously: finally, add the Parmigiano Reggiano shavings.