Parmigiano Reggiano and Artichoke Risotto with Bacon Stewed in Aged Balsamic Vinegar – Sigillo Bordeaux

Finely chop the white onion and sauté it in a large pot with a few tablespoons of extra virgin olive oil for a few minutes.

Clean the artichokes and slice them thinly. Place them in lemon-acidulated water to prevent oxidation.

Cut the stems into thin rounds and add them to the sautéed onion.

Add the rice and toast it with the mixture until it begins to stick slightly to the bottom of the pot. Deglaze with the Light Beer Vinegar and let it cook for a couple of minutes. Add the first two ladles of vegetable broth.

Meanwhile, heat a non-stick pan well and add the diced smoked bacon. Let it crisp for a few minutes, then add the Sigillo Bordeaux Aged Balsamic Vinegar along with half a glass of water.

Let the liquid reduce to the desired consistency, keeping the heat high throughout.

About halfway through the rice cooking time, add the artichokes to the pot and continue adding broth as needed. Once the rice is cooked, stir in the Parmigiano Reggiano and butter to create a creamy consistency.

Finish by folding in the bacon stewed in Sigillo Bordeaux, grate over some lemon zest, and top with a generous handful of chopped fresh parsley.