Recipe - Balsalmic Risotto

100 g Butter
One half Onion
1 Bay leaf
1 pn Dried rosemary
300 g Arborio rice
1 cup Vegetable stock
One half l Cabernet or barolo
Freshly grated parmesan
Balsalmic vinegar

Put 50g of butter, the chopped half onion, the bayleaf and the pinch of
rosemary into a casserole dish and cook over medium heat until the onion is
transparent. Then add the rice and stir continuously for one minute until
all is well mixed. Then add a "good" cup of vegetable stock and bring the
whole to the boil.

Add the half a litre of red wine and let the alcohol evaporate off. After
15 minutes add the freshly grated parmesan and the other 50g of butter.
Stir and then let it cook for another minute.

Just before removing from the stove add a small glass of balsalmic vinegar.

This smells and tastes wonderful!

Posted to FOODWINE Digest 17 Dec 96

From: WELLS Robert robert.wells@EUROCONTROL.FR

Date: Wed, 18 Dec 1996 11:11:00 PST