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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup balsamic vinegar |
1 quart vegetable stock or low-sodium broth |
1 tablespoon extra-virgin olive oil |
1 (large) shallot, thinly sliced |
1 bay leaf |
1 cup (about 10 ounces) plus 2 tablespoons arborio rice |
1/3 cup dry white wine |
2 tablespoons unsalted butter |
3 tablespoons parmigiano-reggiano cheese, freshly grated, plus more for serving |
salt |
freshly ground pepper |
Directions:
1. In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 2 tablespoons, about 10 minutes.
2. In a medium saucepan, bring the vegetable stock to a boil. Cover and keep hot.
3. In a large saucepan, heat the olive oil. Add the shallot and bay leaf and cook over moderate heat until the shallot is softened, about 3 minutes. Add the rice and cook, stirring, until the grains are evenly coated with oil, about 1 minute. Add the wine and simmer over moderate heat until it is almost evaporated, about 4 minutes. Add enough of the hot stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
4. Discard the bay leaf and stir in 1 tablespoon of the balsamic reduction. Stir in the butter and the three tablespoons of cheese and season with salt and pepper. Spoon the risotto into bowls, drizzle with the remaining 1 tablespoon of balsamic reduction and sprinkle with more cheese. Serve right away.
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