"Double Black" risotto with shrimps and Carandini Glaze with Balsamic Vinegar & Parmigiano Reggiano

"Double Black" risotto with shrimps and Carandini Glaze with Balsamic Vinegar & Parmigiano Reggiano

400g black rice

100g deveined shrimps with head

100ml white wine

50g chives

Extra virgin olive oil, salt and pepper to taste

Ready-made vegetable stock to taste

150 ml Carndini Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano

Suggested match

Glaze

with BVM PGI & Parmigiano Reggiano PDO

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Method

Boil the black rice for 40 minutes, then drain and continue as for a normal risotto.
In the meantime, chop the shrimps keeping the heads. Heat the broth.
When hot, put some extra virgin olive oil into a non-stick pan and add the rice. Toast lightly, add the white wine and reduce. Once the wine has evaporated, cook the rice adding the broth slowly whilst mixing.

When cooked, after about 20 minutes, remove the rice from the heat, add the butter and Carandini Glaze, salt, pepper and stir well.

Lastly, add the prawns and stir gently.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze

with BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

Other recipes with Glaze.

with BVM PGI & Parmigiano Reggiano PDO