Risotto with Apples and Aceto Balsamico

For the risotto with apples and aceto balsamico, first sauté the chopped shallot in a little olive oil, brown the rice and then deglaze with the dry white wine. Cook the rice as for the normal risotto with good meat stock. At the end of the cooking time, mix well with the butter, the Parmigiano Reggiano and the whipped cream.

Cut the apple into small pieces together with the peel. Melt some butter in a small pot and sauté the apple pieces. Then drizzle with Aceto Balsamico di Modena IGP Ponti. Put the rice on a plate and arrange it with the apple cubes and the resulting sauce. Serve the risotto with apples and aceto balsamico.

Preparation Tip:

Serve the risotto with apples and aceto balsamico as a main course or side dish.

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