Risotto with balsamic vinegar

By Francine Segan
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  • 1 liter best quality stock
  • 1 large onion, minced
  • 4 tablespoons (60 milliliters) unsalted butter
  • 500 grams Arborio rice
  • 1/2 cup (125 milliliters) white wine
  • 1 cup (250 milliliters) grated Parmigiano Reggiano DOP cheese, about 3 handfuls, plus more shaved for garnish
  • Salt
  • Freshly milled pepper
  • Acceto Balsamico di Modena, to finish


  1. In a small saucepan over medium heat bring the stock to a low boil. Reserve.
  2. In a large skillet sauté the onion in butter over medium heat until the onion is browned, about six minutes.
  3. Add the rice, and stirring constantly sauté for about three minutes. Add a cup of the hot stock and stir until the stock is absorbed. Add wine and stir until the wine is absorbed. Add more stock, a little at a time, until the rice is tender, about 25 minutes.
  4. Remove the rice from the heat and stir in the Parmigiano Reggiano. Taste and season with salt and pepper.
  5. Serve immediately topped with shaved Parmigiano Reggiano and drizzle with Aceto Balsamico di Modena.

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