Balsalmic Risotto Recipe

• 100 gm Butter
• 1/2 x Onion
• 1 x Bay leaf
• 1 pch Dry rosemary
• 300 gm Arborio rice
• 1 c. Vegetable stock
• 1/2 lt Cabernet or possibly barolo Freshly grated parmesan Balsalmic vinegar

1. Put 50g of butter, the minced half onion, the bayleaf and the healthy pinch of rosemary into a casserole dish and cook over medium heat till the onion is transparent.
2. Then add in the rice and stir continuously for one minute till all is well mixed.
3. Then add in a "good" c. of vegetable stock and bring the whole to the boil.
4. Add in the half a litre of red wine and let the alcohol evaporate off.
5. After 15 min add in the freshly grated parmesan and the other 50g of butter.
6. Stir and then let it cook for another minute.
7. Just before removing from the stove add in a small glass of balsalmic vinegar.
8. This smells and tastes wonderful!

butter, onion, bay leaf, rosemary, rice, vegetable stock, cabernet

Taken from cookeatshare.com/recipes/balsalmic-risotto-76262 (may not work)