Risotto is a typical first course of Italian gastronomic tradition. Particularly widespread in the northern Italy, the risotto has never gone out of fashion and, indeed, has acquired more and more importance from an identity and cultural point of view, so that the Municipality of Milan, on Expo 2015, awarded it the Communal Denomination of Origin.
Today, thanks to the chef’s curiosity and desire to experiment, classic versions of risotto are not the only ones, as it is also possible to taste original and unusual variations, such as the recipe for saffron risotto with balsamic vinegar: discover it and make it at home thanks to our suggestions!
Saffron risotto with balsamic vinegar
320 grams of Carnaroli rice
Saffron to taste
50 grams of grated Parmesan cheese
Salt and pepper
Balsamic vinegar of Modena
For the cooking broth
A piece of boiled meat
A coast of celery
A stalk of parsley
2-3 grains of pepper
Prepare the broth 3-4 hours in advance. Combine the meat, all the vegetables and the spices, cover with cold water and cook over medium heat for at least 2 hours, until the meat is tender. Add salt and keep warm while preparing risotto.
Finely chop the onion and sauté over a low heat with a knob of butter. It will take about 20 minutes.
Add the rice and toast it until it is hot and shiny and add one or two ladles of broth. Stir and let the broth dry. Add more broth and repeat the same procedures, by adding more broth when it dries, until the rice is cooked.
Add salt and, at the end, melt the saffron in a little broth before adding it to the risotto. Add the Parmesan too, blend it and then turn off the heat and add the butter. Mix well and serve the risotto with a tablespoon of traditional Modena balsamic vinegar.