Risotto alla parmigiana

The risotto alla parmigiana is a preparation that can be defined as the basic risotto, on which you can pick enriching it with other ingredients such as meat, mushrooms, vegetables or spices.

The preparation of risotto alla parmigiana is fast: after doing Toast the rice just keep it wet with beef broth until cooked. Stir in the butter and parmesan cheese and the dish is ready!

Nonostante sia un primo piatto molto semplice, il risotto alla parmigiana è davvero gustoso e delicato!

Ingredients

Vegetables broth (500ml)

Rice Carnalori (225g)

Butter (50g)

Onion (1)

Parmigiano cheese (50g)

White wine (1 glass)

Pepper

Salt

Elaboration

Sear 1 chopped onion in a saucepan with 30g of butter. Meanwhile, a red-hot frying pan, without adding fat toast the rice for 2-3 minutes, stirring.

Raise the heat under the saucepan and mix the toasted rice. Mix and blend with 1 dl of white wine. Pour 2-3 ladles of hot broth and stir. Add 1-2 ladles of broth and stir every time it evaporates. Cook the rice for 16-18 minutes. Turn Off, add salt and pepper.

Combine 20 g of butter and 50 g of grated Parmesan cheese, stir and let remarry (whisk) for 1-2 minutes. Divide the risotto on the plate, powder with more Parmesan cheese and serve.