4 servings

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• 2 celery sticks
• ½ onion
• 1 carrot
• 2 juniper berries
• 800ml water
• 60g Parmigiano Reggiano
• 30g butter
• 320g Carnaroli rice
• ½ glass white wine
• salt
• Giusti 5 Gold Medals Balsamic Vinegar of Modena

PREPARING THE VEGETABLE BROTH

Cut the onion, celery, and carrot into pieces after washing them and potentially removing their skin or scraps.
Prepare the broth by bringing the water to a boil with the vegetables, salt, and juniper berries. Let it simmer while you focus on the rice.

COOKING THE RISOTTO

Toast the rice dry in a warm pan for a few minutes, then simmer it with white wine. Add a few ladlefuls of broth, cooking while stirring continually with a wooden spoon and adding broth as needed. Adjust with salt and pepper.

SAUTÉING AND SERVING THE RISOTTO

Towards the end of the cooking, add butter, Parmigiano, and a ladle of broth. Cream it well and serve. Season with drops of Giusti 5 Gold Medals Balsamico.