The procedure is identical to a classic stew, cooking in a pan over a low heat for about an hour.
Remove from the heat and separate the beef from the sauce and then add the Balsamo degli Angeli and mix with a blender to obtain the accompanying sauce.
Slice the beef, arrange on the plate with a side dish of your choice and garnish with Balsamo degli Angeli Riserva 30.

First we have to cut the Fassona meat with a knife first into strips, then into rather small cubes. Let's marinate the meat with oil, lime juice, pepper and Balsamo degli Angeli Riserva 12. We put the meat in the fridge until ready to serve it on plates. Now let's deal with the decoration. We arrange the meat on the plate and give it a round shape, salt it and decorate it with the bread wafer. We decorate the dish with drops of Balsamo degli Angeli Riserva 30 and we are ready to bring our beef tartare with balsamic vinegar to the table. You can add a little mustard if you like.

Preparing parmesan risotto is simple. In a pan, fry the chopped onion with two tablespoons of oil and a knob of butter. When it has softened, add the rice and toast it. Pour in the white wine and let the liquid absorb. Once blended, pour in a ladle of broth and continue cooking, adding the latter until the rice is ready: it will take about 18 minutes. While the risotto is cooking, grate the parmesan and keep it aside in a bowl. Off the heat, add the diced butter and cheese to the pan. Whisk until it reaches a creamy consistency and leave to settle for a few minutes. Serve on serving plates. If you want you can complete the parmesan risotto with a few drops of Balsamo degli Angeli Riserva 30.