BALSAMIC VINEGAR RISOTTO
In a saucepan, sauté half of a chopped onion in 60gr (2oz) butter, if desired add a bay leaf and a pinch of rosemary. Add 350gr (12oz) rice and toast for a minute. Add a ladleful of stock. When the stock boils, add approximately half a liter (2 cups) dry red wine, and let it simmer. After 10 minutes add grated Parmesan cheese, 50gr (1.75oz) more butter, mix and let cook for a few more minutes. Just before removing from the heat, add two tablespoon of Balsamic Vinegar and more Parmesan; mix well and serve.