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Risotto with Parmesan Fondue, Crumbled Taralli and Balsamic Vinegar

Blog e Ricette

Dense, soft and pleasantly sweet on the palate: our Blue Label Balsamic Vinegar is the meeting point for those who love a vinegar that is not too thick or sweet, ideal for preparing this creamy risotto with Parmesan fondue, crumbled taralli and Balsamic Vinegar of Modena. The secret? A balance of flavors and textures that will make you fall in love at first taste!

Ingredients for 4 people:

  • Balsamic Vinegar of Modena PGI Blue Label: to taste
  • Carnaroli rice: 300 gr
  • Taralli: to taste
  • Butter: 40 gr
  • Milk: 200 gr
  • Meat broth: 1.5 L
  • Dry white wine: 80 gr
  • Fresh liquid cream: 300 gr
  • Cornstarch: 1 teaspoon
  • Parmigiano Reggiano: 150 gr
  • Salt to taste.


Put the broth to heat. Melt 30g of butter in a pan and toast the rice over a very low heat, stirring occasionally. Add the milk and a ladle of broth and bring to the boil. Continue cooking the rice, adding the necessary boiling broth from time to time and adding salt to taste. In the meantime, prepare the Parmesan fondue: pour the white wine into a saucepan and place it on the heat to evaporate the alcohol. Then add the fresh liquid cream, season with salt and bring to the boil. Pour in the corn starch, stirring constantly and, once thickened, remove from the heat, add the grated Parmigiano Reggiano and mix until it dissolves completely. Once the rice is cooked, whisk it off the heat with the remaining butter and also incorporate the Parmesan fondue. Serve your risotto with a drizzle of raw Balsamic Vinegar.

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