Cook and Scale
Risotto al Parmigiano
4 servings · 38 min total
The pure white risotto: creamy arborio rice mantecato with cold butter and a generous hit of Parmesan. Simplicity that shows off technique.
Ingredients
- 320 g arborio rice
- 1 l vegetable stock
- 1 shallot, finely chopped
- 70 g butter
- 1 dl white wine
- 100 g Parmesan, grated
- salt to taste
- black pepper to taste
Contains: Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Toast the rice — Add the rice and toast for 2 minutes, then pour in the wine and stir until absorbed, about 2 minutes.
- 3.
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.
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.