Risotto alla Parmigiana (Traditional Method)
We recommend pairing Frescobaldi Remole Toscana IGT wine with this Risotto alla Parmigiana recipe.
Base for all Risotto Recepies
Chef: Donatella Zampoli
1 lb Carnaroli or Arborio rice
5 tbsp butter of oil
1/2 glass of dry white wine
6 cups boiling stock (you can use a cube stock as well)
4 tbsp grated Parmesan cheese
Melt 4 tablespoons of butter on a low heat, add the onion and stir continuously with a wooden spoon until golden.
Add the rice, stir carefully and blend with the butter.
Then, turn up the fire and sprinkle the rice with the wine, let it evaporate, and then pour 2 ladles of stock into the rice; stir well and when the stock is completely absorbed, add two more ladles of stock.
Go on in this way for three or four times. After 15 minutes, begin tasting the rice very often, so that it doesn?t overcook , risotto must alwais be al "DENTE"!
If the grains are still undercooked, add half ladle of stock at a time and leave the rice to cook.
Remember to stir continuously!
When the rice is ready, remove from the fire and season it with one tablespoon of butter and the Parmesan cheese., tast that is enough salt and pepper.
Before serving, leave it to rest for a few minutes..
This Risotto is the base for all the other recepies.
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