Risotto alla parmigiana

Parmesan Risotto is a classic of Italian cuisine, where the rich and intense flavor of Parmesan cheese pairs perfectly with the creaminess of the rice. This dish is simple yet elegant, and I’m sure it will be a success at the table. Here is the recipe:

Ingredients

• 320 g of risotto rice (Carnaroli or Arborio)
• 1 liter of hot vegetable or chicken broth
• 1 small onion, finely chopped
• 80 g of butter
• 100 g of grated Parmesan cheese
• Dry white wine, to taste
• Salt and pepper, to taste
• A sprig of chopped parsley (optional, for garnish)

Preparation

1. In a large pan or casserole, melt half of the butter over medium heat and add the chopped onion. Sauté the onion until it becomes translucent without browning it.
2. Add the rice and toast it in the sauté for a few minutes, stirring constantly until the grains become slightly translucent.
3. Deglaze with a bit of white wine and let the alcohol evaporate over high heat.
4. Start adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next. Keep the heat moderate and stir often to prevent the rice from sticking.
5. After about 15-18 minutes, when the rice is cooked al dente, remove it from the heat and finish the risotto with the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
6. Let the risotto rest covered for a minute, then serve hot with a sprinkling of Parmesan and, if desired, garnished with chopped parsley.

Curiosity

Parmesan Risotto is a versatile dish that can be enriched with the addition of other ingredients like mushrooms, pumpkin, or even sausage. Moreover, the secret to a great Parmesan risotto is the use of high-quality ingredients, particularly a good aged Parmesan cheese. The creaming technique is also important and must be carried out with vigor and speed to make the risotto creamy to the right point.