Start by making the parmesan wafer: heat a nonstick pan very well, when it is hot add a tablespoon of grated cheese trying to give it a round shape. Let it heat until it melts. When it is completely melted lift it with a small scoop and place it on a plate to cool. At this point, when it is not yet solid you can mold it to give it the shape you like. For the risotto, cut the onion thinly, wilt it in a little oil, pour in the rice and toast it. Add the meat stock, one ladleful at a time, and bring to a simmer. At this point remove from the heat, adjust the salt, and cream with butter and Parmesan cheese. Serve on plates with a few drops of balsamic vinegar glaze and decorate with Parmesan wafers