Simple but flavoursome this risotto is worth the stirring to produce a bowl of creamy goodness!
- 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
- 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.
- In a separate saucepan, bring chicken stock to the boil. Cover and keep hot.
- Now in a large saucepan heat the olive oil. Stir in the garlic, shallot and bay leaf, cooking until shallot is softened.
- 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.
- 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.
- Remove the bay leaf and stir in the reduced Lirah Gourmet Aged Balsamic, butter and parmesan cheese. Season well.
- 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.