Risotto with aromatic mixed-leaf salad, cherry tomatoes and Balsamic Vinegar of Modena IGP

ricette_Aceto_balsamico_di_modena_la_vecchia_dispensa

Ingredients for 4 portions:

300 g Arborio rice
200 g Mixed green salad
30 g Fresh leek
40 g Fresh carrots
3 g Fresh garlic
60 g Extra Virgin Olive Oil
1 kg vegetable broth
10 g Fresh Parsley

Leggi tutto “Risotto with aromatic mixed-leaf salad, cherry tomatoes and Balsamic Vinegar of Modena IGP”

Green Peas Cream Soup with Scampi and Traditional Balsamic Vinegar of Modena

ricette_Aceto_balsamico_di_modena_la_vecchia_dispensa

Ingredients for 4 portions:

30 g Fresh shallot
5 cl Extra Virgin Olive Oil
200 g Small peas (even frozen)
Vegetable Broth
200 g Fresh Shrimps

Leggi tutto “Green Peas Cream Soup with Scampi and Traditional Balsamic Vinegar of Modena”

Risotto with Pumpkin, Parmigiano Cream and Balsamic Vinegar of Modena

Risotto alla zucca e crema di parmigiano con aceto balsamico di modena La Vecchia dispensa

For 4 portions:

– 330 gr of Carnaroli Rise

– 300 gr of Yellow Pumpkin

– 1 Small Onion

– 200 gr of Parmigiano Reggiano

– 100 ml of Sour Cream

– 50 gr of Butter

– 500 ml of Hot Water

Balsamic Vinegar of Modena IGP Gold Label

Instructions:

In a large pan with butter gently cook a sliced onion untill golden. Add chopped up pumpkin and cook till it is half done.

Stir in rise and cook it for around a minute.

Pour in a cup of hot water.

Cook, stirring often until the liquid is almost all absorbed. Continue stirring and adding hot water until the water is absorbed and the rice is tender.

Parmegiano Cream preparation:

Heat the sour cream till warm. Add 150 gr granted Parmigiano Reggiano. Stir until creamy.

Before serving: 

When risotto is done, stir in a little bit of butter and the rest of granted Parmigiano Reggiano. Place risotto on hot plates, pouring Parmigiano cream on top and adding some drops of Balsamic Vinegar around.

Buon Appetito!