I had this risotto in Modena, the home of traditionally made balsamic vinegar (and also of Luciano Pavarotti). At the end of a long day of touring, we were shown to a private dining room. This was the first course, which was served with a drizzle of twenty-five-year-old balsamic vinegar-delizioso!
SERVES 4 TO 6
INGREDIENTS
- 4 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 shallot, finely chopped
- 1 ½ cups carnaroli or vialone nano rice
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 3 ½ cups chicken stock (page 19) or store-bought chicken broth
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper (optional)
- ¼ cup aged balsamic vinegar
INSTRUCTIONS
- Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat.
- Add the shallot and sauté for 1 minute, or until fragrant.
- Add the rice and toss to coat.
- Pour in the wine and stock.
- Lock the lid in place and cook at high pressure for 8 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
- Stir in the remaining 2 tablespoons of butter and the cheese.
- Taste the rice for seasoning, adding salt and pepper if necessary.
- Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium heat.
- Serve in shallow bowls and drizzle with some of the balsamic vinegar.
NOTE:
- Recipes that call for grated cheese usually tell you what fraction of a cup you need. But you may have no idea how much to buy in the store, so here is a general guide. For 1 cup of grated cheese, you’ll need:
• 3 ounces of a hard-grating cheese, such as Parmigiano-Reggiano or Pecorino Romano
• 1/4 pound of grating cheese, such as cheddar or Swiss
• 1/4 pound of crumbled blue or goat cheese
