Serves 4

320 gr. - Carnaroli rice
600 gr. - Vegetable broth
50 gr. - Minced onion
40 gr. - Butter
70 gr - Olitalia Extra Virgin Olive Oil
80 gr. - Parmesan cheese
20 gr. - Fresh minced rosemary
150 gr. - Olitalia I.G.P. Balsamic Vinegar of Modena
150 gr. - Rump roast
200 gr. - White wine
Salt
Pepper

For the reduction:

150 gr. - Olitalia I.G.P. Balsamic Vinegar of Modena

For the tartare:

150 gr. - Rump roast
30 gr - Olitalia Extra Virgin Olive Oil
Salt
Pepper

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 1

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 2

Balsamic vinegar of Modena PGI

Balsamic vinegar of Modena PGI - 1 Grape

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Procedure

For the reduction

1
Boil the Olitalia I.G.P. Balsamic Vinegar of Modena and reduce by 1/3.

For the risotto

1
Brown the onion in Olitalia extra virgin olive oil, add the rice, and toast.
2
Add white wine to rice and reduce, then finish cooking the rice using the hot broth.

For the tartare

1
Cut the rump roast into 4 mm cubes and season with oil, salt and pepper.
2
Thoroughly mix the risotto with butter, parmesan and rosemary.
3
Plate the risotto, topping it with the reduction of Olitalia I.G.P. Balsamic Vinegar of Modena and the tartare quenelles.

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena 3

Association

APCI

Thousands of authoritative professional chefs, flanked by valued fellow restaurateurs, with the logistical and operational support of a selected team of professionals; a dynamic and persevering determination; an altruistic and sincere team spirit; a proven and tested professionalism. These are the ingredients of the white beret family of the Professional Association of Italian Chefs.

Risotto with parmesan and reduction of Olitalia I.G.P. Balsamic Vinegar of Modena