Rice in Parmigiano Reggiano broth with crispy coppa Piacentina and Apple balsamic vinegar

Ingredients for 4 persons
Ingredients for 4 persons
240gr of Carnaroli rice
120gr of Coppa Piacentina
400gr of Parmigiano Reggiano
1 fresh spring onion
600 of Apple vinegar – Mengazzoli apple balsamic vinegar
40gr of butter
Extra virgin olive oil 
Salt to taste

Start preparing the Parmigiano Reggiano broth by bringing 2 litres of water to the boil. Afterwards add 340gr of cheese previously grated. After mixing everything together, filter the broth with the help of a fine-meshed strainer and put the flame at minimum to keep the preparation warm.
Next, start toasting the rice in a pan with a drizzle of extra virgin olive oil or alternatively with a knob of butter: add salt and continue cooking the rice wetting it with the previously prepared broth. 
Cut the Coppa Piacentina into strips and toast it in a hot pan. Once ready, move it to a plate and caramelize, for about 4 minutes, the onion cut into “slices” together with the Apple balsamic vinegar. Once ready remove it from the pan and let it dry on absorbent paper.
When the rice is done cooking, stir it with butter, Parmigiano Reggiano cheese and two tablespoons of Mengazzoli Apple balsamic vinegar.
At the end, take a plate, place the rice in the middle of it and garnish it with slices of crispy cup and caramelized onion slices.

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