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Risotto al parmigiano
Chapter IX ·
Side dishes · Nº 362
Risotto al parmigiano
6 ingredients
9 steps
Ingredients
Method
Ingredients
For
300 g
rice
, Arborio-type; 300 to 400 g
100 g
butter
1 cup
parmesan
, grated
150 ml
white wine
, dry, 1 glass
1 cup
onion
, grated (not too full)
1½ l
chicken broth
, boiling
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Method
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1
In a wide, low pot of adequate size, sauté the onion well in 40 g of butter until all the liquid evaporates. This takes about three to four minutes.
2
Add the rice (without rinsing) and mix well with the butter and onion using a wooden spoon.
3
Let it fry for a few minutes.
4
The goal is for the grains, when fried, to get a protective layer that keeps them from breaking during cooking.
5
Pour in the white wine and stir continuously until the wine evaporates completely.
6
Then add a ladle of the broth, which should be very hot, from a pot on the side. Stir well until fully absorbed.
7
Add another ladle of broth, stir well, and continue this way, always waiting for the broth to be absorbed before adding more.
8
After 14 to 15 minutes, counted from when the white wine was added, check the doneness to judge how many more minutes are needed.
9
When it's ready, remove the pot from the heat and add the remaining butter and the Parmesan, stirring vigorously.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
Side dishes · Nº 333
Rice with lentils
Side dishes · Nº 334
Rice with apples
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