Sautéed Risotto al Parmigiano disc with mushrooms, savory and Tradizionale Extravecchio

• Step 1.

Prepare the risotto: brown the chopped onion in butter and then toast the rice.
Deglaze with white wine and cook, adding the hot broth a little at a time, stirring continuously.

• Step 2.

When cooked, adjust the salt if necessary, remove from the heat and cream with butter and grated Parmesan cheese. Leave to cool.

• Step 3.

With the help of a pastry cutter, form discs about 15 cm in diameter with the cold rice. Leave to rest in the refrigerator for at least 1 hour on baking paper.

• Step 4.

Melt a knob of butter in a non-stick frying pan, place a disc of rice in it and fry it until the typical 'risotto al salto' crust has formed. Turn the disc gently and brown it on the other side as well.

• Step 5.

Meanwhile, clean and cut the mushrooms. Heat a little extra virgin olive oil in a non-stick pan, add a clove of garlic and the cleaned mushrooms and sauté for a few minutes. Adjust the salt and pepper.

• Step 6.

Serve by placing the risotto disc on the base and lay the mushrooms on top.
Season with a few drops of our Extravecchio Mazzetti Tradizionale Balsamic Vinegar of Modena and garnish with fresh savory.