Risotto with Vincotto & Parmigiano Reggiano

• 400g "Vignola Carnaroli" rice

• 1 tbsp "Leonardi Vincotto" 

• 1L vegetable stock

• 50g butter

• 80g of "Gennari Parmegiano Reggiano DOP"

• 1 tbsp of "Masserie Delicate extra-virgin olive oil"

• 1 large shallot thinly sliced

• 1/3 glass of dry white wine

• "Masserie Puglia Sea Salt"

 PREPARATION:

In a large saucepan, heat the olive oil.

Add the shallot cut in small pieces and cook over moderate heat until the shallot is softened.

Add the Carnaroli rice and cook, stirring, until the grains are evenly coated.

Add the wine, a pich of salt and simmer over moderate heat until it is almost evaporated.

Add enough of the hot stock to just cover the rice and cook.

Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed.

Stir in the butter and Parmesan cheese.

Serve the risotto, drizzle with Vincotto and sprinkle with more cheese.