Recipe: Parmigiano Reggiano risotto with 12-year-old balsamic vinegar
Phil's Food World
Phil's Food World
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  • 500 g Parmigiano Reggiano (24 months), shaved (keep the rind for infusing stock and finely grate 100g for crisps)
  • 200 g Arborio or Carnaroli rice
  • 1 x small onion
  • 100 mls white wine
  • 100 mls of olive oil
  • 100 mls chicken stock
  • 50 g Butter
  • 750 mls water
  • Pinch of sea salt
  • 15 mins Add the rind, bring to the boil and leave to infuse for a couple of hours.
  • 30 mins You could do this a day or two in advance.
  • 8-10 mins until soft and translucent. Bring the Parmesan water and chicken stock up to the boil.



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