Risotto al Balsamico

Ingredients

• 10 ounces plus 2 tablespoons arborio rice 
• 0.5 cup balsamic vinegar 
• 1  bay leaf 
• 0.3 cup cooking wine dry white
• 1 tablespoon olive oil extra-virgin
• 3 tablespoons parmigiano-reggiano cheese freshly grated plus more for serving
• 45 servings pepper freshly ground
• 45 servings salt 
• 1 large shallots thinly sliced large
• 2 tablespoons butter unsalted
• 1 quart vegetable stock low-sodium

Equipment

• bowl
• sauce pan

Directions

1. In a small saucepan, boil the balsamic vinegar over moderately high heat until reduced to 2 tablespoons, about 10 minutes.
2. In a medium saucepan, bring the vegetable stock to a boil. Cover and keep hot.
3. In a large saucepan, heat the olive oil.
4. Add the shallot and bay leaf and cook over moderate heat until the shallot is softened, about 3 minutes.
5. Add the rice and cook, stirring, until the grains are evenly coated with oil, about 1 minute.
6. Add the wine and simmer over moderate heat until it is almost evaporated, about 4 minutes.
7. Add enough of the hot stock to just cover the rice and cook, stirring, until the stock has been absorbed. Continue adding the stock 1/2 cup at a time, and stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes.
8. Discard the bay leaf and stir in 1 tablespoon of the balsamic reduction. Stir in the butter and the three tablespoons of cheese and season with salt and pepper. Spoon the risotto into bowls, drizzle with the remaining 1 tablespoon of balsamic reduction and sprinkle with more cheese.
9. Serve right away.