Risotto parmigiana fork recipes
  • 25 mins

  • Easy

  • 2 serves

RISOTTO ALLA PARMIGIANA

Ingredients:

150g PGI VIALONE NANO VERONESE RICE or CARNAROLI RICE or ARBORIO RICE (=5,29oz=¾ cup)

1 SHALLOT

700g MEAT STOCK or VEGETABLE BROTH (=24,69oz=2 ¾ cup)

55g DRY WHITE WINE (=1,94oz)

80g PDO PARMIGIANO REGGIANO 24months (=2,82oz=¾  cup)

30g unsalted BUTTER or EXTRA-VIRGIN OLIVE OIL (=1,06oz=⅛ cup)

Method:

Warm meat stock or broth up.

Peel the shallot and chop it finely. Pan-fry the shallot at medium-low heat in a thick-bottomed pot with the butter (or extra-virgin olive oil), always stirring so that it never burns (if it starts burning add little water).

Add the rice grains and let them toast (toasting strengthens the rice grains, making sure they do not break or soften too much) without burning them.

When they look very warm, simmer with a drizzle of dry white wine. This is my favourite part. I’ve been doing this thousand times, but one day I was attending a chef Valentina Harris cooking class in her cookery school as a guest and she told me she called this reaction “il sospiro” (the sigh). I immediately made it mine as the idea fascinated me.

Keep stirring and once the wine is reduced, start adding ladlefuls of meat stock or vegetable broth. Do not pour it all at once: one by one adding one more only as the previous fades away.

After about 15 minutes (the rice has to be al dente) turn the fire off and add a nut of butter (I usually do not do this). Then add grated PDO Parmigiano Reggiano and mix.

I love risotto to be “all’onda” (wavy) as this means it is not too dry nor too thick. You can serve it in a plate, beating gently the bottom of the plate or slightly shaking it in order to have the risotto alla parmigiana lay down on the bottom of the plate.

Enjoy!