INGREDIENTS
1
jar Bertolli riserva balsamic vinegar & caramelized onions
2
Garlic cloves
1/4 cup
Parsley
2
Shallots
1
Egg, large
4 cups
Chicken broth
1 1/2 cups
Arborio rice
1
Salt and pepper
2 tbsp
Olive oil
1
Vegetable oil
1/2 cup
Breadcrumbs plus
12
cut into small cubes 4oz fontina cheese
2 tbsp
Butter
1 cup
Parmesan cheese, grated
1/3 cup
White wine, dry