Dark risotto

In a casserole saute a finely shredded shallot, a bay leaf and a sprig of rosemary in 2 oz of butter. Add one cup of Arborio rice and let it brown for a minute. Add a cup of beef broth and when it comes to a boil, pour in about half liter of red wine (Barolo, if possible). Cook until the wine is absorbed. If needed add more beef broth, stirring frequently. After 30 minutes, add grated Parmesan cheese and 2 oz of butter. Stir and cook for several minutes. Just before taking the pan off the heat, add a small glass (one to two tablespoons) of Cavedoni Traditional Balsamic Vinegar of Modena.