Cooking with Balsamic Vinegar

Rice wafers with balsamic mayonnaise, ham crumble and vinegar pearls

Ingredients for 1 person:

50 g of risotto (left from the day before) 

10 g of egg
5 g of grated Parmigiano Reggiano cheese
5 g of Extra Virgin Olive Oil

For the Balsamic Vinegar Mayonnaise:

1 g of Dijon Mustard
10 g of Soy milk 
20 g of sunflower oil 
2 g of Balsamic vinegar aged 5 years

For the decoration:

Dried raw ham (Prosciutto)
Balsamic pearls 
Sakura leaves


Mix the left risotto with the egg and the cheese.
Heat a non-stick pan with a drizzle of oil.
Create little wafers of rice and fry on both sides.

Prepare the mayonnaise by mixing all the ingredients in a bowl with a blender. Once it is compact enough, pour it in a pastry bag and decorate the rice wafers. Finish with the ham crumble, the balsamic pearls and a few Sakura leaves.

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