Risotto alla parmigiana
Parmesan risotto
Risotto alla parmigiana: Emilia's simplest white risotto with butter and Parmigiano
Around Parma and Reggio Emilia, where Parmigiano Reggiano is made, the plainest risotto of all is the one families make when someone is tired or unwell: rice, good broth, butter and a generous amount of the local cheese, and nothing else. It is also the base that cooks learn on before moving to fancier versions. Traditional Parmigiano uses animal rennet; for a vegetarian dish use a vegetarian hard cheese and vegetable broth. Chef's tip: keep the broth at a gentle simmer in a pan next to the rice; cold broth stops the cooking each time you add it and the risotto turns gluey.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 cups vegetable brothhot, low-salt
- 2 ⅛ oz butterdivided
- ½ small onionvery finely chopped
- 11 ½ oz Carnaroli or Arborio rice
- 2 ⅞ oz Parmigiano Reggiano or a vegetarian hard cheesefinely grated
- ½ tsp saltto taste
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Method
0/6 doneStep 1: Keep 5 cups vegetable broth simmering gently in a pan.
Step 2: Melt half of 1 oz butter in a heavy pan over a medium-low heat and cook ½ small onion for 5 minutes, until soft and see-through but not brown.
5 minStep 3: Add 11 ½ oz Carnaroli or Arborio rice and stir for 2 minutes, until the grains are hot and look glassy at the edges.
2 minStep 4: Add a ladle of broth and stir until it is mostly absorbed. Keep adding broth a ladle at a time, stirring often, for 16–18 minutes, until the rice is creamy and tender with a slight bite in the centre. Common mistake: drowning the rice in broth at once; it boils rather than releasing its starch.
18 minStep 5: Take the pan off the heat. Add a last splash of broth, the rest of the butter and 2 ⅞ oz Parmigiano Reggiano or a vegetarian hard cheese and beat hard with a wooden spoon for 1 minute, until creamy. This is the mantecatura.
1 minStep 6: Taste and add ½ tsp salt if needed. Cover and rest for 2 minutes, then serve on warm plates; it should spread slowly, like a wave.
2 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 15 g
- Carbs
- 66 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does risotto alla parmigiana take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of small onion?
- 2 shallots per onion.
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