White Risotto with Balsamic

For the preparation of the “White Risotto with Balsamic Vinegar” follow the same cooking procedure mentioned above for the Dark Risotto, using the same ingredients and quantities, but substitute the red wine with white wine and beef broth with chicken broth. The other difference in this recipe consists in adding the Balsamic Vinegar, when the cooking time has elapsed, as follows: when the rice is ready, arrange it on the outside of the plate, pour into the center a small glass (one to two tablespoons) of Cavedoni Traditional Balsamic Vinegar of Modena and garnish with flakes of Parmesan cheese.