Risotto with Cotechino, Caramelised Onions and Balsamic Vinegar of Modena

Method

1. Place the whole vacuum-packed cotechino in boiling water and cook for 20 minutes. (It is pre-cooked, so just heat it through.)
2. Prepare the broth: peel a carrot and take a stalk of celery. In a pan, add a knob of butter, the carrot and celery, and roast them. Then add water and a piece of Parmesan rind. Let it simmer.
3. Meanwhile, peel and slice the onions very thinly.
4. Once the cotechino is ready, remove it from the water and let it rest.
5. In a non-stick pan, add the sliced onions without any oil. Add a pinch of salt, cover, and steam over low heat until soft.
6. Add a knob of butter and about 2 tablespoons of sugar to the onions. Stir well, then add a splash of balsamic vinegar. Cook until caramelised.
7. In another pan, toast the rice with a little butter and a drizzle of oil over medium heat. Toast until the rice grains make a sound like stone hitting iron.
8. Deglaze with a glass of white wine (or rosé) and let the alcohol evaporate.
9. Add a ladle of hot broth to cover the rice. Continue cooking, adding broth as needed, and stirring occasionally.
10. Slice the cotechino into pieces.
11. When the rice is almost al dente, add the cotechino pieces to the risotto.
12. Check the caramelised onions and adjust seasoning. Set aside.
13. Once the rice is perfectly al dente, turn off the heat.
14. Mantecatura: add a knob of butter and grated Parmesan cheese. Beat vigorously until creamy. Add freshly ground black pepper.
15. Stir in a few tablespoons of the caramelised onions.
16. Plate the risotto, top with more caramelised onions, and finish with a few drops of aged balsamic vinegar of Modena (DOP, at least 25 years old).