Saffron Risotto - De Nigris 1889

Ingredients

• ½ large brown or white onion
• 2 tbsp. extra virgin olive oil
• 300g Carnaroli or Arborio rice
• 1 tbsp. sea salt flakes (or large pinch table salt)
• 2 large pinches saffron strands (c. ½g)
• 40 ml dry white wine
• 2 tbsp. De Nigris Gold Label Balsamic Vinegar
• 1 litre vegetable stock
• 60g grated Parmigiano Reggiano
• 70g cold, unsalted butter, diced