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.

Back to recipes

Information request

Use the contact form to ask information about the selected recipe. The mandatory fields marked with an asterisk must be filled.

Please read the Privacy Practices