Adding this balsamic vinegar glaze will add a fun spin on a classic risotto recipe.
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In a small saucepan, stir together vinegar, sugar and salt and bring to a boil
Boil vigorously until volume is reduced by half (to 1/2cup)
Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.
When reduced, stir in butter
Allow to cool
Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge
Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.
Bring a large pot of salted water to a boil.
Add arborio rice to the boiling water and continue boiling for about 10 minutes
While rice is boiling, heat the milk and keep it warm
Melt butter in a non-stick skillet
Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.
Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more
Continue to add milk, slowly towards the end
Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.
Taste rice and add salt if needed.
Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze
Ingredients
Directions
In a small saucepan, stir together vinegar, sugar and salt and bring to a boil
Boil vigorously until volume is reduced by half (to 1/2cup)
Reduction should take between 7-12 minutes, but this is only a guideline. Watch closely for best results.
When reduced, stir in butter
Allow to cool
Store at room temperature or refrigerate. If refrigerated, allow to come to room temperature before using, as butter will harden in fridge
Prepare Balsamic Vinegar Glaze. Allow to cool before beginning the rice.
Bring a large pot of salted water to a boil.
Add arborio rice to the boiling water and continue boiling for about 10 minutes
While rice is boiling, heat the milk and keep it warm
Melt butter in a non-stick skillet
Drain the rice, add it to the butter in the skillet and stir to coat rice with butter. Do not let it brown.
Add warm milk, a little at a time, while stirring rice. Allow liquid to absorb before adding more
Continue to add milk, slowly towards the end
Check the texture frequently, stirring until the rice is al dente and all milk is absorbed.
Taste rice and add salt if needed.
Serve rice in a bowl, topped with shaved parmesan and drizzle with Balsamic Vinegar glaze