CLARA’S RISOTTO (MODENESE)
Cook a finely chopped onion in a little butter and a few spoonfuls of water. Then add 400gr of Carnaroli rice and a glass of white wine and keep cooking , adding boiling-hot stock as necessary. Once cooked (after about 15minutes or so) , take off the heat and glaze with 50 gr of butter and 80 gr of Parmesan cheese, with 2 spoonfuls of Traditional Balsamic Vinegar. Leave the rice to stand for a few minutes and serve, adding a few drops of Balsamic Vinegar to each plate.