Risotto with Toschi mini green apples and Parmigiano Reggiano, Balsamic Vinegar of Modena IGP Gino Toschi and fried salamino is an original idea to surprise their guests.
Toast the rice a few minutes and then add the broth. Add the mini green apples Toschi to the risotto with the Parmesan. Continue cooking the rise, turning constantly. Fry the salamino in a pan and then put in the middle of rice with a few drops of Aceto Balsamico Tradizionale of Modena IGP Gino Toschi. Serve risotto garnished the dish with drops of vinegar Basam IGP.
Risotto with Toschi mini green apples and Parmigiano Reggiano, Balsamic Vinegar of Modena IGP Gino Toschi and fried salamino is ideated by chef Giuliano Tassinari in collaboration with “Scuola Alberghiera e di Ristorazione” in Serramazzoni.
