Risotto with Balsamic Vinegar of Modena

1 Medium onion finely chopped
2 Tbsp. Butter
4 Tbsp. Water
12oz. Arborio rice
4 – 6 Cups chicken or vegetable broth
2 Tbsp. + 1 Tbsp. Balsamic Vinegar of Modena
2 Tbsp. Grated Parmesan cheese

Bring broth to a boil and set aside keeping it warm. In a large pot sauté the onion with 1 Tbsp. butter and water until golden brown. Add rice and 1 Tbsp. Balsamic Vinegar of Modena and cook for a few minutes stirring occasionally so it does not stick. Add broth 1 ladle at a time stirring so it does not stick. As the liquid is absorbed add more broth a ladle at a time until rice is “al dente”(firm to the teeth) about 15 minutes. When rice is cooked to your liking remove from heat, stir in remaining butter and Parmesan cheese. Place in serving dish drizzle with remaining Balsamic Vinegar of Modena. Serves 4.