I first encountered balsamic risotto at a Michelin starred restaurant in Modena, Italy. The risotto was served as a simple side to an otherwise rather fancy meal. It was so creamy with Parmesan and the starchy risotto rice, and so richly flavored with the balsamic vinegar, it was the favorite of everyone at the table! This is my recreation of that dish, to which I have added some fresh cherry and Sungold tomatoes, as well as a few slivers of basil from my garden.
How to Make Balsamic Risotto
This risotto is prepared in the classic way. First soften some shallots and garlic in butter, then add risotto rice and let the edges brown in the pan. Pour in a ladleful of dry white wine and let the rice absorb the flavors of the wine. The next step is what takes time. Risotto requires and rewards patience! Add a half cup of stock, and slowly stir the risotto rice. Add more stock only when the rice has absorbed the liquid already in the pot. Stirring slowly will help the rice release its starches which creates the creamy backdrop to the risotto. At the very last ladleful of stock, add some balsamic vinegar and tomatoes.
Which Balsamic Vinegar to Use
I’ve made this risotto with both a syrupy balsamic vinegar and a thin more tart balsamic vinegar. Both work fine. You’ll get a richer flavor from a thicker, aged balsamic, but you’ll get more brightness from a thinner, tarter vinegar. (See our Guide to Balsamic Vinegar.) Everyone’s palate is different, and every balsamic vinegar is different. So start with a tablespoon of what you have, and add more to taste!
What Stock to Use
For this recipe I’m using vegetable stock. I make my own homemade vegetable stock because I like making stock, and frankly I have yet to find a boxed vegetable stock that tastes good. I have had a good experience with a product called “Better Than Bouillon”. So, if you want to use a prepared stock, I recommend that product (this is not a paid endorsement, I just like it). You could use chicken stock if you have it. I wanted a more veg-centric flavor to this risotto which is why I’m using vegetable stock. Add the minced garlic and cook until fragrant, a half minute more. You’ll want to stop adding the stock when the rice is cooked through, but still a little firm to the bite, “al dente”. Note that you may not need all of the stock you have heated for this recipe. Add half of the cherry tomatoes and add the thyme. Let the tomatoes soften with the cooking of the risotto in those last few minutes.
