Carnaroli Rice with 24 month Parmigiano Reggiano PDO and Balsamic Vinegar of Modena PGI  


  • 320 g Carnaroli superfino rice
  • 100 g butter
  • 130 g  24 month Parmigiano Reggiano PDO
  • ½ glass white wine
  • tosone cheese (fresh Parmesan cheese)
  • ½ onion
  • 15 g gravy
  • 1 litre stock
  • salt and pepper
  • Balsamic Vinegar of Modena PGI


Chop the onion finely and sauté in a tablespoon of butter. Add the rice and toast with ½ glass of good white wine and the gravy.

Keep stirring and gradually add the broth, which must be kept very hot.

When the rice is cooked (approx. 15 minutes), mix in the butter and the 24 month Parmigiano Reggiano PDO.

Serve decorated with fried tosone cheese, crisps made with grated Parmesan crust and Balsamic Vinegar of Modena PGI.