Risotto with Gemma Nera
300g risotto rice
Gemma Nera Gino Toschi Balsamic Vinegar of Modena
1/2 litre full-bodied red wine
1 bay leaf
In a saucepan sauté the finely chopped onion, the bay leaf and the rosemary in half of the butter. Add the rice and let it soak up the flavours for one minute, then add a glass of stock, and when it comes to the boil, add the wine. Cook slowly on a low flame, adding a little salt and some more stock if necessary. When almost cooked, add the Gino Toschi Balsamic Vinegar of Modena, the rest of the butter and the cheese.