Recipe for Risotto alla Parmigiana
Risotto alla Parmigiana is a refined Italian dish, creamy and rich in flavor, enriched with grated Parmigiano cheese and prepared with care. Perfect as a first course in an elegant menu or as a comforting family meal. Conquer palates with its irresistible creaminess and the intense flavor of DOP Parmigiano Reggiano.
Ingredients
- 1 Cipolla Bianca Piccola Onion Small White
- 100 g Butter
- 350 g Rice for risottos (such as Arborio or Carnaroli)
- 1 Bicchiere White Wine Glass of dry
- q.b. (circa 1 tazza) Meat Broth as needed (about 1 cup)
- 100 g Parmesan Cheese Grated
- q.b. Salt to taste
- q.b. Black Pepper to taste
Instructions
- Start by finely chopping the onion.
- Melt half of the butter (50 g) in a saucepan over medium heat and add the chopped onion, letting it sauté until it becomes golden brown.
- Pour in the glass of dry white wine and let the alcohol evaporate, stirring gently.
- Add the rice to the saucepan and lightly toast it, ensuring that each grain is coated with the butter and onion.
- Begin adding the hot broth gradually, continuing to stir frequently to prevent the rice from sticking to the bottom of the pot.
- Continue cooking the rice, adding broth as it is absorbed, for about 15 minutes or until the rice is al dente.
- Season with salt and pepper to your taste.
- Remove the pot from the heat and stir in the remaining butter (50 g) and the grated Parmesan, stirring vigorously to achieve a creamy consistency.
- Let the risotto rest for 4-5 minutes before serving.
Notes
For a creative twist, add a pinch of grated nutmeg during the creaming process to further enhance the flavors of the Parmesan and butter.