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Parmigiano Reggiano risotto

A creamy risotto, enlivened by a 24-month-aged parmigiano.

Serves 4

Prep 10 min

Cooking 25 min

Parmigiano Reggiano risotto

Ingredients

  • 300 g Arborio or Carnaroli rice
  • 1 litre hot vegetable or chicken stock
  • 1 medium onion, finely chopped
  • 15 cl dry white wine
  • 100 g grated 24-month Parmigiano Reggiano, plus a few shavings See the product
  • 25 g butter and 2 tablespoons olive oil
  • Salt and pepper

Method

  1. Keep the stock hot over low heat throughout the cooking.
  2. Fry the onion in olive oil and a knob of butter until translucent.
  3. Add the rice and stir for 2 minutes, until it turns slightly translucent.
  4. Pour in the white wine and stir until it is completely absorbed.
  5. Add the stock one ladle at a time, stirring often and waiting until each addition is almost absorbed. Allow 18 to 20 minutes: the rice should stay slightly firm in the centre.
  6. Off the heat, stir in the rest of the butter and the grated parmigiano, cover for 2 minutes, then serve with the shavings.

Tip

Grate the parmigiano very finely: it melts better and makes the risotto creamier.

What to drink with it?

A dry white wine from Italy, such as a Soave.

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