RISOTTO PARMIGIANA

Getting ready for the Risotto parmigiana

1. This is the basic risotto and the recipe is simple and easy. However, quantities and instructions should be fully observed for a perfect outcome. It is mandatory to use an Italian risotto rice. Best of all is the Carnaroli, then Arborio, Vialone Nano and Roma. You can use 60 g (2 oz) of onion or 30 g (1 oz) of shallot, both weights being net and finely chopped. The cheese must be Parmesan or Grana padano and nothing else. The initial olive oil used for onion browning can be substituted by 20 g (3/4 oz) of butter.

   Finely chop and weight the onion, weight parmesan and butter, have the half cup of dry white wine ready. Prepare 1,2 litres (5 cups or 40 fl oz) of perfectly salted vegetable or beef broth. While cooking the risotto, this broth must always be simmering in the nearby pot.

1. 

   Pour 2 spoons of olive oil in the casserole and put over a very low flame, then add the chopped onion and brown for 10 minutes. Stir frequently and pay attention not to burn it.

2. 

   When the onion is tender and transparent add the rice, turn to a medium-to-high flame and continuously stir for 3 minutes, until the rice grains become translucent and start sticking to the bottom. Pour the wine, reduce the flame to low-to medium, stir and let the wine be absorbed.

4. 

   When there is no more wine left, add a ladle of simmering broth, stir frequently and let this broth be absorbed. The broth in the casserole must also always be simmering during cooking. When this broth is near fully absorbed, pour one more ladle. Carry on so, stirring and adding broth, one ladle at a time, until the rice is al dente. This means that it still has a little core that can be felt by chewing some grains with the incisors.

End of cooking

1. 

   When the rice is al dente and with a very little broth left as shown in the photo, turn off the flame and add parmesan and butter. Do not overcook the rice, remember that cooking will slowly continue even with no flame. Stir for melting, cover with the lid and wait 3 minutes. Remove the lid, stir and check that the risotto has a fatty and creamy consistency, slightly wet and soft, of course not watery. If needed, add 1 or 2 spoons of broth and stir. Serve quickly with a pinch of parmesan on top and some ground black pepper if you like.

   This risotto parmigiana will last 2 days in the fridge. Before eating, heat it well in a pan or in the oven. I suggest not to freeze it.

Variations

1. RISOTTO CON ZAFFERANO (WITH SAFFRON): Just add a 2-portions quantity of powder saffron into a broth ladle and dissolve it 10 minutes after you added the first broth, then carry on as explained.

   RISOTTO CON GORGONZOLA (WITH GORGONZOLA CHEESE): All the same, but reduce the butter to 15 g (1/2 oz) and add 30 g (1 oz) of Gorgonzola cheese. When rice is al dente add parmesan, butter and gorgonzola and go on as explicated. Same with Taleggio cheese.