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Risotto with Parmesan cheese for 4 people

  • White rice Stefania Goio exclusively ! 🙂 400 g Crono or Sant'Andrea (orange or green packaging) ?
  • Butter 60 gr
  • Grated Parmigiano Reggiano 100 gr or Grana Padano (much cheaper and also very good)
  • Meat stock 1 litre (avoid stock cubes and simply use hot water and add salt to taste)
  • White onions 60 g
  • Extra virgin olive oil 1 tablespoon
  • Salt: enough

To prepare the parmesan risotto, start by finely chopping the onion.
Always keep a pot of hot broth or hot water.
Melt 40 grams of butter in a saucepan and, once melted, add the onion and a tablespoon of olive oil.
Cook over low heat until onion is dry. Add rice and grill for a few minutes on high heat.
(Option for white wine lovers: at this point you can add a glass of white wine and start counting the cooking time indicated on the package).
Add enough broth or hot water to cover the rice. The first few times avoid putting in too much and instead add little by little during cooking.
Start counting now the cooking time indicated on the package.
When the broth has been almost absorbed all, check the cooking by tasting the rice and making sure it is properly salted.
Add another ladle of broth if needed and continue until the rice is cooked.
Finally turn off the stove and check that the rice is not too dry.
Stir in the rest of the butter (20 g) and the grated Parmigiano Reggiano or Grana Padano.
Let it rest for a minute and then serve the risotto.

Parmesan risotto can be refrigerated in an airtight container for up to two days.
Freezing is not recommended.

If you don't like onions, you can use shallots.
Roasting rice is very important because it is used to seal the grains so that they cook evenly.
The broth must always be boiling to avoid slowing down the cooking of the rice. If you prefer, you can also use vegetable broth.