academia barilla  January 2007

Risotto with Parmigiano-Reggiano

As promised, here I am with some recipes for you – we [...]

As promised, here I am with some recipes for you – we start at a very simple level.Leigh already told you everything about Parmigiano-Reggiano, its production, aging, and I see you also have some tasting tips.

Now it’s time to use Parmigiano in the kitchen! Ready?

Parmigiano-Reggiano detail

(Risotto with Parmigiano-Reggiano)

Serves 4 to 6


To cook:
- 4 ounces (8 tablespoons) of unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium size cleaned and slice yellow onion
- 3 cups raw rice, try to find Arborio rice type from Italy
- 7 cups defatted meat broth
- salt to taste
- ¾ cups freshly grated Parmigiano-Reggiano (original Italian, of course)

To serve:
- Add some more freshly grated Parmigiano-Reggiano, and serve it straight away


This is a very simple recipe, and a classic Italian dish. Risotto al Parmigiano is a very popular piatto also because of the simplicity in its preparation and cooking. We traditionally call it Risotto in Bianco (White Risotto) because the ingredients are all white: rice, butter, and Parmigiano. It can be served both as a main course and a side dish.

Melt 4 tablespoons of butter and the olive oil in a casserole over medium heat. When the butter is melted, place the onion into the casserole and lightly sautee until translucent, but light in color (about two minutes).

Add the rice now, sautee constantly with the wooden spoon for three minutes, while bringing the broth to a boil at the same time in a separate pot. Keep it simmering as you prepare the risotto.

Start adding the broth to the rice, half a cup at the time, constantly mixing an making sure that the broth is completely absorbed before adding the next half cup.

Once two cups of the broth have been added, add the remaining butter, and mix it well. Season with salt to taste and keep adding the broth half cup at the time, until all the 7 cups have been completely absorbed by the rice. It should take about 18-20 minutes for the broth be completely absorbed, and the rice will still have a small bite to the taste.

Remove the casserole from the heat, add the freshly grated Parmigiano-Reggiano, and mix well. Serve immediately adding more freshly grated Parmigiano-Reggiano over each serving.

As a variation,
you can add half a cup of dry white wine to the rice before the first half cup of broth, so that the rice will gain in flavor since the beginning of its cooking.

Enjoy it!

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