To prepare the rice
Sauté the rice in a saucepan to lightly toast it, then add the salted water a little at a time, until the rice is cooked. Remove from the heat and season with the butter, Parmesan and vinegar. Adjust salt, keeping the risotto creamy.
To prepare the bread
Melt the butter in a frying pan, add the breadcrumbs and toss them until they turn a nice golden colour. Remove from the heat and cool.
To prepare the Marsala sauce
Boil the Marsala reduction. Remove from the heat and add the butter cut into pieces. With the aid of a whisk, whip up the mixture. Keep warm.
Put the rice into a soup plate and pour the sauce around the edges, place the bread in the centre and garnish with the black mignonette pepper.