• Riso Acquarello

• Parmigiano reggiano 23 months

• Bufala Mozzarella PDO

• Farm Shallot

• Vegetable broth

• Butter

• Balsamic Vinegar of Modena PGI

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PROCEDURE:

 

For the bufala foam

• Drain the bufala overnight so that all excess water is removed after which it is whipped to a cream with a soft, light consistency

For the risotto

• Make a sauté with shallots and butter. once the shallots begin to brown, add the rice and let it toast. once the desired toasting has been reached, deglaze with white wine and add vegetable stock. once the rice is cooked properly, cover the pot and let it rest for 5 minutes with the heat off, after which begin to cream the rice with cold butter and adding parmesan a little at a time. Plate the rice with buffalo foam and finish with drops of Balsamic Vinegar of Modena PGI.