Parmigiano Risotto with Balsamic Vinegar of Modena

Mar 02, 2025

Parmigiano Risotto, also known as Risotto Parmigiano or Parmigiano Reggiano Risotto, is a staple of Italian cuisine, known for its creamy texture and rich flavors. This recipe elevates the classic Risotto Parmigiano Reggiano with the addition of Giusti 5 Gold Medals Balsamic Vinegar of Modena, creating a perfect balance of savory depth and delicate acidity. The slow-cooked vegetable broth enhances the natural flavors of the rice, while the creamy butter and cheese add a luxurious finish. Ideal for an elegant dinner or a cozy meal at home, this Parmigiana Risotto is a true gourmet experience.Ingredients (Serves 4)

Ingredients (Serves 4)

For the Vegetable Broth:

For the Risotto:

2 celery sticks
1⁄2 onion
1 carrot
2 juniper berries
800 ml water
Salt, to taste

320 g Carnaroli rice
1/2 glass white wine
30 g butter
60 g Parmigiano Reggiano, grated
Salt and pepper, to taste
Giusti 5 Gold Medals Balsamic Vinegar of Modena

Instructions

Preparing the Vegetable Broth

A flavorful broth is the foundation of any great risotto. To prepare:

Wash the celery, onion, and carrot thoroughly, removing any skin or rough parts as needed.
Cut them into large chunks and place them in a pot with 800 ml of water, salt, and juniper berries.
Bring the mixture to a boil, then reduce the heat and let it simmer for at least 30 minutes. This will allow the flavors to infuse into the broth.
Keep the broth warm over low heat while preparing the risotto Parmigiano.

Cooking the Risotto Parmigiano Reggiano

In a large pan, toast the Carnaroli rice over medium heat for a couple of minutes, stirring frequently. This helps to enhance the nutty aroma of the rice.
Pour in 1/2 glass of white wine and let it evaporate completely.
Begin adding the hot broth one ladle at a time, stirring continuously with a wooden spoon. As the broth is absorbed, keep adding more, allowing the rice to release its natural starches and develop a creamy texture.
Continue cooking for 15-18 minutes, adjusting with salt and pepper as needed.

Finishing the Parmigiano Risotto

Once the rice reaches a creamy and al dente consistency, remove it from the heat.
Add 30 g of butter and 60 g of grated Parmigiano Reggiano, along with one final ladle of broth. Stir vigorously to mantecare (cream) the risotto Parmigiano Reggiano, ensuring a silky-smooth texture.
Plate the Parmigiana Risotto immediately and drizzle with a few drops of Giusti 5 Gold Medals Balsamic Vinegar of Modena for a final touch of sweetness and complexity.

This Parmigiano Risotto, also known as Risotto Parmigiano or Parmigiano Reggiano Risotto, is an exquisite take on an Italian classic, bringing together the richness of Parmigiano Reggiano and the elegant acidity of aged balsamic vinegar. The slow preparation allows the flavors to deepen, resulting in a dish that is both simple and refined. Perfect for special occasions or when you simply want to indulge in an authentic Italian meal, this Risotto Parmigiano Reggiano pairs beautifully with a crisp white wine like Verdicchio or Gavi.
Buon appetito!

In this recipe: