Risotto with Gemma Nera

Ingredients

100g butter
1 onion
300g risotto rice
Gemma Nera Gino Toschi Balsamic Vinegar of Modena
1/2 litre full-bodied red wine
Stock
1 bay leaf
Rosemary
Salt
Parmesan cheese

Preparation

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.