The risotto with parmesan it’s a dish simple and tasty. A easy recipe which, in a short time, allows you to bring a first which satisfies the appetite as much as the palate. A creamy risotto to prepare even when you are alone at home.
Ingrediants
- 280 g of Carnaroli rice
- 100 g of Parmesan cheese
- 60 g of butter
- ½ glass of dry white wine
- extra virgin olive oil
- vegetable broth
The risotto with parmesan or parmigiana, as it is alternately called, is one of them first dishes which falls under the list of comfort food of many people, because it is prepared in a short time, with few ingredients and because, despite its simplicity, it offers a dish full of taste.
A single ingredient characterizes what is also the basic recipe to prepare many other types of risotto: one of the best known (and imitated) products of Italian gastronomic production, the Parmesan Cheese. For this reason, when choosing, it must be considered that much of the final taste of the dish depends on the seasoning of this cheese: a parmesan around 24 months it returns a delicate but still perceptible taste; one aged for 30 months it gives a more pungent and decisive flavor.
You can then decide whether to serve the Parmesan risotto as it is prepared following ours easy recipe or whether to customize it by adding other ingredients at the end: a grind of pepper is the simplest thing. A handful of toasted and chopped hazelnuts gives a crunchy note. A thread of traditional balsamic vinegar DOP complete the dish with a sweet note. For a dinner with friends, if in season, you can embellish it with a few slices of truffle, as in this truffle risotto.
A nice risotto is always an excellent idea: to try in their simplicity are the taleggio risotto with balsamic vinegar or the basil risotto.
OTHER TASTY RECIPES: Risotto with Lambrusco, Risotto with tomato, Risotto with apples and balsamic vinegar
How to prepare: Parmesan risotto
- Execution
- easy
- Preparation time
- 5 min
- Cooking time
-
18 min – 20 min
- Portions
-
4
How to prepare: Parmesan risotto
Making Parmesan risotto is simple. In a saucepan, fry the chopped onion with two tablespoons of oil and a knob of butter. When it has softened, add the rice and toast it. Deglaze with the white wine and let the liquid absorb. Once it has evaporated, pour a ladle of broth and continue cooking, adding it until the rice is ready: it will take about 18 minutes.
While the risotto is cooking, grate the Parmesan cheese and set it aside in a bowl. Off the heat, add the diced butter and cheese to the pan.
Stir until it reaches a creamy consistency and let it settle for a few minutes. Serve on serving plates. If you want you can complete the Parmesan risotto with a sprinkling of pepper.
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