This is a unique opportunity to see the excellence of Emilia and Romagna meet in extraordinary combinations, capable of enhancing the flavor of each dish.
Vie del Gusto · January 12, 2015 – Already in our recipe book
Risotto with Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena DOP
Risotto is a very ancient first course with troubled origins. Pare che persino il compositore Giuseppe Verdi avesse elaborato una sua ricetta a riguardo. From the south of Italy – it seems to have originated in Naples – this method of preparing rice (cooking like risotto) arrived and became consolidated especially in the culinary tradition of northern Italy, even if today it is one of the most popular on any table in the country.
The recipe we’re offering you today is from Lorena Terenghi, author of the blog Briciole di Sapori.
Behind its simplicity, this dish hides a great refinement due to its fine ingredients. Aduna preparazione alquanto semplice, da gustare calda, si uniscono due prodotti di pregio, quale il Parmigiano reggiano stagionato 24 mesi e l’Aceto balsamico tradizionale di Modena Dop, invecchiato per oltre 25 anni in vaselli di Gelso.
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