PARMESAN RISOTTO (RISOTTO ALLA PARMIGIANA)
This is a simple and delicate dish and gaining confidence with this recipe will open your eyes to the marvellous world of the risottos. Parmigiana risotto is the father of all the risottos and is the basic risotto recipe from which all others are developed!At the right stage, depending on the ingredients you want to add, you can use one of the following options: zucchini, peas, pumpkin, fennel, parsley, radicchio, spinach, mushrooms, ham, sausage, prawns, salmon, are just a few of the many variations you can create, and then follow the recipe until the end.Anyway, the Parmigiana risotto is a classic that always works very well with any guest.First and foremost, before you start cooking, be sure that the first thing you do is prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.
Provided by Federico
Categories Main Course
Number Of Ingredients 7
Steps:
- Put 50 g (2 ounces) of the butter in a large pan and melt it (Keep the remaining butter for later).
- Chop the onion...
- Add the finely chopped onion and sweat over a medium heat for about 3-5 minutes or until the onion is soft.
- Then add a spoonful of stock and continue cooking for about 1 minute.
- Get the rice...
- Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
- Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
- Now, add the stock and turn the heat to medium/low. The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
- Note: I have seen some people, to make it easier, adding most of the stock available directly at the start (like shown in the photograph) and to completely cover the rice. Then, they leave the pan alone for 15 minutes or so (simmering) and after they come back to continue the last stage. I suggest not to use this method because it is more what I would call "boiled rice" rather than a proper risotto.Very important:After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
- Ready with the Parmesan...
- When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds.
- Then, put the cooker off, add all the remaining butter and stir until completely melted.
- Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
- Risotto should be served "all'onda" (like a wave). This means that when you serve it onto a plate, it should still flow a little.
Nutrition Facts : Calories 650 kcal, ServingSize 1 serving
RISOTTO CON PARMIGIANO-REGGIANO
An easy Risotto con Parmigiano-Reggiano recipe
Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 First-Course or 6 Side-Dish Servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
- Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
RISOTTO ALLA PARMIGIANA
Make and share this Risotto Alla Parmigiana recipe from Food.com.
Provided by Colleen.Ludgate
Categories White Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat ½ the butter and sweat the onions.
- Add rice and stir until rice appears shiny.
- Using a 6 oz ladle, add 2 scoops of stock to the rice.
- Stir the rice over medium heat until almost dry.
- Repeat from step 3 until all stock has been used up.
- Stop cooking when rice is moist and creamy.
- Remove from heat and stir in remaining butter and parmesan cheese.
Nutrition Facts : Calories 370, Fat 11.7, SaturatedFat 6.4, Cholesterol 31.2, Sodium 770.6, Carbohydrate 51.9, Fiber 1.7, Sugar 3.2, Protein 12.6
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