Recipe: Risotto al Balsamico

Photo: Nick Hassan
Photo: Nick Hassan

Risotto al Balsamico


To Prep:

50 mins













½ cup of Leonardi Gold Label Balsamic 12

1 litre cup of vegetable stock

3 tablespoon of extra-virgin olive oil

1 large shallot, thinly sliced

1 bay leaf

1 1/3 cup of Lodigiana Carnaroli Arborio rice

1/3 cup dry white wine

1 cup of freshly grated Parmigiano-Reggiano, plus more for serving

Salt and Pepper



  1. In a medium saucepan, bring the vegetable stock to the boil. Once boiled, reduce to a simmer and keep warm. This is the liquid to add to the rice.
  2. In a large fry-pan, heat the olive oil. Add the shallots and bay leave and cook until the shallots have softened.
  3. Add the rice and cook for about four minutes, stirring constantly, until the grains are evenly coated in oil and beginning to become translucent.
  4. Add the wine and simmer over a medium heat until most of the liquid has been evaporated.
  5. Ladle in enough vegetable stock to cover the rice and allow time for the rice to absorb the liquid.
  6. Continue to add the stock ½ a cup at a time, stirring constantly, until the liquid has all been absorbed and the rice is cooked to al dente.
  7. Take out the bay leaf and stir in about 3 tablespoons of the balsamic vinegar.
  8. Stir in the cheese and season with salt and pepper.
  9. Spoon the risotto into bowls and drizzle evenly with the remainder of the balsamic vinegar.
  10. Sprinkle over some freshly chopped parsley, lemon rind and some more Parmigiano-Reggiano to serve.
  11. Spoon the risotto into bowls and drizzle evenly with the remainder of the balsamic vinegar and sprinkle with some more Parmigiano-Reggiano on top to serve.
  12. Enjoy!