Risotto al Parmigiano

Name: Risotto al Parmigiano
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g arborio rice; 1 l vegetable stock; 1 shallot; 70 g butter; 1 dl white wine; 100 g Parmesan; salt to taste; black pepper to taste

Prep10 minCook28 minTotal38 minDifficultyEasy

Ingredients

4 servings

Contains: Milk, Celery, Sulphites

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 559.4; total 2237.7
Protein: 15.9 g; total 63.8 g
Carbs: 68.4 g; total 273.6 g
Fat: 22.1 g; total 88.3 g

Estimated · based on 6 of 8 ingredients

The pure white risotto: creamy arborio rice mantecato with cold butter and a generous hit of Parmesan. Simplicity that shows off technique.

Start cooking

Method

1
- vegetable stock1 l
- shallot1
- butter70 g
Soften the shallot — Keep the stock warm on a low burner. Melt half the butter and gently soften the shallot for 5 minutes without colouring.
2
- arborio rice320 g
- white wine1 dl
Toast the rice — Add the rice and toast for 2 minutes, then pour in the wine and stir until absorbed, about 2 minutes.
3
- arborio rice320 g
- vegetable stock1 l
Cook the risotto — Add the hot stock a ladle at a time, stirring constantly and adding more only once absorbed, for 18 minutes until the rice is creamy and al dente.
4
- butter70 g
- Parmesan100 g
Finish with butter and parmesan — Off the heat, vigorously beat in the remaining cold butter and the Parmesan to mantecare into a wave-like creaminess. Season and serve straight away.

I made this

No photos yet — be the first to share yours.

Ratings & reviews

Write a review

No ratings yet — be the first to cook it.