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Cover: Mamma Mia!

11Apr 12

Risotto alla parmigiana

Risotto alla ParmigianaRisotto alla parmigiana translated to English is Parmesan risotto. This is one of the first dishes I learned to prepare before I got married, and has worked very well for me because my wife just loves it! After a hard day at work, risotto is perfect if you don’t want to cook for too long but always enjoy a tasty meal.

You may also remember my affection for my wife’s mushroom risotto, and you can find the recipe on this same blog. But risotto alla parmigiana is the original Italian classic – the Father of all risottos and is also the basic risotto recipe from which all others have been and are developed, such as this British asparagus and pea risotto.

Ingredients:

  • 35 g butter (1 knob of 20g and 1 knob of 15g)
  • 200g Carnaroli or Arborio rice
  • ½ onion (finely chopped)
  • 50ml white wine
  • ½L of hot beef stock
  • 25g grated Parmesan cheese

Method:
1. Put 20g of the butter in a big pan and melt it.
2. Add the chopped onion at medium heat for about 2-4 minutes until soft.
3. Add a spoonful of stock and leave it for 1 minute.
4. Then add the rice and stir until the rice is completely mixed with the butter. Keep stirring for about a minute.
5. Add the wine and keep stirring to evaporate it.
6. Add the stock and turn the heat down to low. You should add the stock at the rate of 2 spoonfuls at a time, and when this is absorbed, add more. Continue doing this for about 10 minutes. Stir continuously.
7. Taste the rice every minute until you feel the rice is tender outside but a bit hard on the inside. Stir regularly so that the risotto doesn’t stick to the bottom part of the pan.
8. If you see that the stock has evaporated, add a bit more, but be careful not to add too much to avoid the risotto being watery.
9. When you feel the rice is tender on the outside but slightly hard in the middle, add the Parmesan cheese and stir for few seconds.
10. Then turn the cooker off, add all the remaining 15g of butter and stir until it is completely melted.
11. Don’t serve immediately – the risotto should rest for a couple of minutes.

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One comment

  1. I love the texture.

    Reply

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.