Risotto Al Balsamico

• 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

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.

balsamic vinegar, vegetable stock, extravirgin olive oil, shallot, bay leaf, arborio rice, white wine, unsalted butter, cheese, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/balsamic-vinegar-risotto (may not work)