PREPARATION
Sauté the chopped onion in butter, add the rice, and toast it briefly. Gradually addwarm broth while stirring until the rice becomes creamy and cooked. Stir ingrated Parmigiano Reggiano and adjust seasoning. Serve the risotto and finishwith a light drizzle of Ponti Balsamic Vinegar of Modena, which adds depth and arefined sweet-acid contrast.