| 1 1 1 2 |
ea T ea oz |
red onion fresh rosemary bayleaf butter |
saute until golden and reserve |
| 1 |
lb |
arborio rice |
brown slightly in large cast iron pot |
| 2 |
oz |
butter |
add and coat the rice |
| 2 4 |
c c - |
meat stock red wine water as required |
add and stir until absorbed cup at a time until rice is al dente |
| 2/3 |
c |
balsamic vinegar |
add |
| 1/2 |
c |
grated parmesan |
add |
| |||