Parsley risotto

Ingredients for 5 servings:

• 3 tbsp oil for frying
• 3 onions
• 300 g risotto rice
• 1.3 liters of vegetable broth
• 150 ml water
• 3 tbsp Balsamic vinegar, lighter or Condimento Bianco
• 50 g butter
• 1 bunch parsley, flat
• 70 g Parmesan
• Salt and pepper, freshly ground
• 40 g pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pick the parsley leaves, chop finely, and mix well with the softened butter. Refrigerate the parsley butter. Finely grate the Parmesan cheese. Mix the water and vinegar. Roast the pine nuts in a dry pan until golden brown. Peel and finely dice the onions. Heat the oil in a large saucepan and sauté the onions until translucent. Stir in the rice and continue sautéing until the rice begins to become translucent. Deglaze the rice with the vinegar and water and let the liquid evaporate. Deglaze with enough hot stock to just cover the rice. Cook the rice in an uncovered pan over medium heat, stirring constantly, adding more hot stock. Don’t add all the stock at once; there will probably be some leftover. The rice should still have some bite at the end and the risotto should be creamy. Remove the pan from the heat. Mix the parsley butter, Parmesan cheese, and freshly ground pepper into the rice and let it simmer with the lid on. Some of the liquid will be absorbed during the simmering process, so don’t overcook it. Season the risotto with salt, divide it among plates, and serve sprinkled with pine nuts. This serves about 5 people as a side dish or appetizer, and 2-3 people as a main course.