Parmesan risotto

The parmesan risotto is delicious: proof that a few ingredients are more than enough for an extraordinary dish.

Parmesan risotto is the answer to how good a simple and quick to prepare recipe can be. For many it represents a pleasant childhood memory given that its impromptu preparation made it perfect to serve when you just didn't know what to cook for dinner.

In the ABC of risottos, parmigiana risotto is A : the starting point to then give life to increasingly richer preparations. Once you understand the mechanism, risottos will no longer have any secrets for you. However, since it is a very simple recipe, the quality of the raw materials is essential. Let's see all the steps and some extra advice for a creamy first course.

How to prepare the parmesan risotto recipe

1. First prepare the meat broth . The first tip concerns precisely this preparation: if you can, make it yourself because it will make your risotto unique. Alternatively you can buy the ready-made one in the tetrapak or prepare it with stock cubes.
2. Then finely chop the onion or shallot. The pieces must be smaller than grains of rice and must not feel under the teeth. Brown in a pan with the oil until it is tender and transparent.
3. Add the rice and toast it for 2 minutes until translucent then start adding the broth. Here's the second tip: the broth should be added little by little so that the rice is just covered and it must always be boiling. Adding cold ingredients would block cooking in these early stages.
4. 16-18 minutes after it comes to the boil, the risotto is ready. Make sure you add salt during the last few minutes.
5. Remove the pan from the heat and stir in the butter and parmesan . The risotto must be firm: if when you are about to stir you realize that it is too dry, add a few spoonfuls of boiling broth.
6. Distribute on plates and serve piping hot, topping with more grated Parmesan if desired.

The best rice for risottos is Carnaroli . Rich in starch, it holds up well when cooked and this is why we always use it in our recipes. Italy is among the largest producers of rice so if you can buy some local rice.

Here is a video with all the steps of the recipe and where you can observe the final consistency you will have to obtain.

It is also possible to make parmigiana risotto with vegetable broth . The flavor will be more delicate but still excellent and perfect even for those who follow a vegetarian diet.

Conservation

As with all risottos, in this case too we recommend you enjoy it as soon as it is made. Only in this way will you be able to appreciate its creaminess.

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