Risotto with Parmigiano Reggiano

Name: Risotto al Parmigiano
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 320 g di riso Carnaroli; 1 litro di brodo di carne caldo, oppure brodo vegetale di qualità; 80 g di burro freddo; 100 g di Parmigiano Reggiano stagionato 24 mesi, grattugiato; 1 scalogno piccolo; Sale quanto basta; Pepe bianco quanto basta; 50 ml di vino bianco secco, facoltativo

Risotto al Parmigiano

Creamy and delicate risotto with Carnaroli, butter and Parmigiano Reggiano aged 24 months.

32 min

4 servings

Medium

Emilia Romagna

AverageEmilia Romagna

The risotto with Parmigiano Reggiano It's a simple, elegant dish that focuses on the quality of the ingredients. The Carnaroli rice base develops a creamy consistency during gradual cooking in the broth, while the Parmigiano Reggiano Aged for 24 months, it lends flavor and depth. The butter completes the balance with a rounded note and a silky creaminess, making the risotto fluid and slowly flowing. The absence of vegetables, garlic, and other aromatics maintains a clean flavor profile and allows the cheese's character to emerge. The initial toasting protects the grain structure and prepares the rice to absorb the broth without losing its texture. al denteStirring away from direct heat defines the final consistency and preserves the creaminess. This dish is part of the Emilian and Lombard culinary traditions.

Instructions

Voice reading

3 steps · natural Italian voice

Toast the rice

5 min

Heat (1.06 oz) 30 g butter in a shallow pan over medium heatSauté the finely chopped shallot for 3 minutes, without letting it brown. Add the rice and toast for 2 minutes, stirring until the grains become translucent at the edges. Deglaze with white wine, if required, and let the alcohol evaporate.

Cook the risotto

17 min

Pour in the hot broth a ladle at a time, stirring frequently and adding more liquid only when the previous one has been absorbed. Keep the broth warm so as not to interrupt the cooking process. Cook for 16-18 minutes, until the grains are tender. al dente and a creamy consistency.

Vigorously stir off the heat

2 min

Remove the shallow pan from the heat and wait 30 seconds. Add the remaining cold butter, cut into cubes, and the Parmigiano Reggiano grated. Vigorously stir vigorously for 1-2 minutes, stirring and shaking the shallow pan, until the risotto becomes creamy and flows slowly like a wave. Season with salt to taste and serve immediately.