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Black Risotto Seasoned with Balsamic Vinegar
14 ounces of Arborio rice
1/4 cup butter
1 onion, chopped
2 tablespoons of aged balsamic vinegar
10 ounces of radicchio, finely cut
4 cups of meat broth
Brown half the onion with about two ounces of butter in a pan. Add the rice
and let it toast lightly, stirring continuously. Add the broth, a little at
a time, stirring now and then. In a separate pan, brown the radicchio in
about two ounces of butter with the other half of the onion. When the rice
is half-way done, add the radicchio to it. When the rice is fully cooked,
add the balsamic vinegar and whisk the remaining butter into the dish.
Serve immediately.
Wine recommendation: Chardonnay of Zola Pedrosa, Vallania
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