Ingredients for 4 people

• 320g rice
• 1 white onion
• 70g butter
• 80 g Parmesan cheese
• 1 glass of white wine
• vegetable broth
• Salt to taste.
• Aragosta Seal of Approval 100 ml - Traditional Balsamic Vinegar from Reggio Emilia (1 teaspoon per person)

Execution:

Brown the onion with half the butter, add the rice and toast it for a couple of minutes. Add the wine and deglaze, add the broth gradually and cook the rice. When cooked, add the remaining butter, the Parmesan, add salt if needed. Stir properly and, when served, dress with drops of Bollino Aragosta 100 ml - Aceto Balsamico Tradizionale di Reggio Emilia