Lirah Aged Balsamic Risotto

Simple but flavoursome this risotto is worth the stirring to produce a bowl of creamy goodness!

Ingredients

• ½ cup Lirah Gourmet Aged Balsamic
• 1L chicken stock
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 large French shallot, diced
• 1 bay leaf
• 1 cup + 2 tablespoons arborio rice
• 1/3 cup dry white wine or verjus
• 2 tablespoons butter
• 4 tablespoons freshly grated parmesan cheese
• Salt and freshly ground black pepper
• Extra balsamic vinegar, parmesan, micro-herbs or finely chopped parsley, to serve

Method

1. Bring Lirah Gourmet Aged Balsamic to the boil in a small saucepan over medium – high heat for approx. 10 minutes to reduce to 2 tablespoons.
2. In a separate saucepan, bring chicken stock to the boil. Cover and keep hot.
3. Now in a large saucepan heat the olive oil. Stir in the garlic, shallot and bay leaf, cooking until shallot is softened.
4. Add the rice and toss to coat each grain with oil. Add the wine or verjus and simmer over medium heat until almost evaporated approx. 4-5 minutes.
5. Add enough of the hot stock to just cover the rice and cook, stirring until all liquid has been absorbed. Continue to add stock 1 ladle at a time, stirring constantly until nearly all absorbed between each ladle. The risotto is ready when the rice is al dente and a thick, creamy sauce has resulted. This will take approx. 25 minutes.
6. Remove the bay leaf and stir in the reduced Lirah Gourmet Aged Balsamic, butter and parmesan cheese. Season well.
7. Spoon risotto into bowls and serve immediately drizzled with a little extra balsamic, extra parmesan and sprinkled with micro herbs or finely chopped parsley.

Note: You could omit step one and instead of reducing Lirah Gourmet Aged Balsamic substitute with 2 tablespoons Lirah Caramelised Classic Balsamic. Keep in mind this will create a slightly sweeter version of the recipe.