In the world of perfect food pairings, high on the list are balsamic vinegar and Parmesan cheese.
I first encountered balsamic risotto at a Michelin starredrestaurantin Modena, Italy.
The risotto was served as a simple side to an otherwise rather fancy meal.
Elise Bauer
How to Make Balsamic Risotto
This risotto is prepared in the classic way.
Pour in a ladleful of dry white wine and let the rice absorb the flavors of the wine.
The next step is what takes time.
Elise Bauer
Risotto requires and rewards patience!
Add a half cup of stock, and slowly stir the risotto rice.
Add more stock only when the rice has absorbed the liquid already in the pot.
Elise Bauer
Stirring slowly will help the rice release its starches which creates the creamy backdrop to the risotto.
At the very last ladleful of stock, add some balsamic vinegar and tomatoes.
(See ourGuide to Balsamic Vinegar.)
Elise Bauer
Everyone’s palate is different, and every balsamic vinegar is different.
So start with a tablespoon of what you have, and add more to taste!
What Stock to Use
For this recipe I’m using vegetable stock.
Elise Bauer
I have had a good experience with a product called “Better Than Bouillon”.
You could use chicken stock if you have it.
I wanted a more veg-centric flavor to this risotto which is why I’m using vegetable stock.
Keep the stock warm while making the risotto.
Melt a tablespoon of butter in a wide saucepan on medium heat.
Add the chopped shallots and cook until translucent, a couple of minutes.
Add the minced garlic and cook until fragrant, a half minute more.
Add the risotto rice to the pan and toss to coat with the shallots.
Increase the heat to medium high and let the rice start to brown.
Stir in the white wine.
The pan will steam up.
Let the rice absorb the wine.
Here is the real process of making risotto.
Note that you may not need all of the stock you have heated for this recipe.
Balsamic vinegar can vary in its acidity and intensity.
Add half of the cherry tomatoes and add the thyme.
Let the tomatoes soften with the cooking of the risotto in those last few minutes.
When the risotto has reached it’s “al dente” stage, remove it from heat.
Stir in the shredded Parmesan cheese.
Serve with remaining halved fresh cherry tomatoes and thinly sliced basil on top.