- 1/2 cup balsamic vinegar
- 1 quart vegetable stock or low-sodium broth
- 1 tablespoon extra-virgin olive oil
- 1 (large) shallot, thinly sliced
- 1 bay leaf
- 1 cup (about 10 ounces) plus 2 tablespoons arborio rice
- 1/3 cup dry white wine
- 2 tablespoons unsalted butter
- 3 tablespoons Parmigiano-Reggiano cheese, freshly grated, plus more for serving
- Freshly ground pepper
How to Make It
In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 2 tablespoons, about 10 minutes.
In a medium saucepan, bring the vegetable stock to a boil. Cover and keep hot.
In a large saucepan, heat the olive oil. Add the shallot and bay leaf and cook over moderate heat until the shallot is softened, about 3 minutes. Add the rice and cook, stirring, until the grains are evenly coated with oil, about 1 minute. Add the wine and simmer over moderate heat until it is almost evaporated, about 4 minutes. Add enough of the hot stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
Discard the bay leaf and stir in 1 tablespoon of the balsamic reduction. Stir in the butter and the three tablespoons of cheese and season with salt and pepper. Spoon the risotto into bowls, drizzle with the remaining 1 tablespoon of balsamic reduction and sprinkle with more cheese. Serve right away.