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Parmesan risotto with herbs
Chapter IX ·
Side dishes · Nº 367
Parmesan risotto with herbs
10 ingredients
5 steps
Ingredients
Method
Ingredients
For
5 cups
beef broth
1 bunch
herbs
, tied, for the broth
4 tablespoons
olive oil
3 tablespoons
butter
1
onion
, chopped into very small pieces
2 cups
rice
, Carnaroli or arborio
10 sprigs
parsley
, chopped
30 leaves
sage
, chopped
1 cup
parmesan
, freshly grated
salt
, to taste
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Method
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1
Put the beef broth and the bundle of herbs in a pot. Place over low heat for 5 minutes, or until it boils. Remove from heat and keep warm.
2
In another pot (cast iron or heavy-bottomed), add the olive oil, half of the butter and the onion. Place over heat and sauté, stirring occasionally, until the onion is translucent.
3
Add the rice without rinsing, along with the parsley and sage. Toast for 4 minutes, or until the grains become glossy.
4
Add 1/2 cup of boiling broth and cook, stirring constantly and scraping the bottom and sides of the pot, until there is no more liquid. Keep adding boiling broth as many times as needed until the rice is 'al dente'. Taste the rice after 15 minutes of cooking.
5
The risotto is ready when the grain is soft yet firm and the mixture is moist but without loose broth. At the end, stir in the cheese and the remaining butter, adjust the salt and remove from heat. Serve after 3 minutes.
From the same chapter
Side dishes · Nº 331
Piedmontese-style rice
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Rice with apples
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Basic risotto
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Parma ham risotto with mushrooms and sun-dried tomatoes
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