Directions
Risotto alla Parmigiana, which is rice simmered with broth and then seasoned with Parmigiano Reggiano and copious butter, is the father of all risottos. The first risotto recipe ever made is a simple dish to make and customize with a thousand ingredients to make the variations that best suit you.
But what is Parmigiana risotto and what are the ingredients of this historic recipe? Rice is fundamental. In this case, where there are no vegetables or sauces to help, the rice must be the protagonist. Buy top-quality rice, which can be Vialone Nano or Carnaroli, as you prefer.
Butter and cheese are the other fundamental ingredients for this risotto: also, in this case, do not skimp, do not buy the already grated Parmesan, but give yourself a gift and buy a mountain Parmigiano Reggiano, perhaps organic. There are small producers of Parmigiano Reggiano that are fabulous and sell at very fair prices. The butter does not need to be from the malga or centrifuged by wood nymphs. Just buy a genuine product here.
The last fundamental ingredient to make an excellent risotto alla Parmigiana is broth. Use a real broth for cooking the rice, made with vegetables at most one piece of chicken, but prepared or dice, which add only salt and glutamate. It does not need to be a meat broth; it is always better to use a vegetable broth to give a more aromatic touch and not weigh down the risotto with other fat or heavy flavors. A lot of butter and Parmigiano Reggiano are already present in very generous quantities, don’t worry.
Butter or extra virgin olive oil in Parmigiana risotto?
I’m sorry here, but as much as I love extra virgin olive oil, there is no such thing as butter being put on the bench. Whether it was born in Parma or Lombardy is the same, the butter in these two regions is sacred. Okay, if you are on a diet, do it with oil, but the official recipe does not allow for any mistakes. Butter forever!
That said, nothing prevents you from adding a courgette sautéed with garlic and oil, a couple of baked pepper fillets, courgette flowers, confit cherry tomatoes, or even a simple sprinkling of pistachios.
Ingredients and doses for making Parmigiana risotto
6 servings
- 450 grams of rice, Carnaroli or Vialone Nano
- 80 grams of butter
- 100 grams of Parmigiano Reggiano
- 1 glass of non-aromatic white wine, such as Pecorino or Soave
- extra virgin olive oil
- 1 yellow onion
- 5 grams of salt and pepper
- 2 liters of vegetable broth
- for the broth: 1 onion, 2 carrots, 2 celery sticks, 2 courgettes, 3 liters of water
How to make Parmigiana risotto
Let’s start with the broth: the onion in half and cook it in a pan until it becomes caramelized. Be careful not to burn it. We want the caramelization of the sugars, not a charcoal lollipop. Put all the vegetables in the pot with 3 liters of water, bring and boil, cook for 30 minutes, and turn off the stove.
Peel and chop the other onion and stew it with 4 tablespoons and half the butter in a saucepan for risotto, with a thick base.
After 15 minutes, throw in the rice and toast it for 4 minutes, making it stick and then stirring with a wooden spoon. Add the wine, let it evaporate, stir and continue to cook, adding a ladle of broth at a time.
As you know, the trick to making great risotto is to simmer it so that the starch from the rice is released. There is no hurry. Go calmly.
When the risotto is al dente, stir in the butter and Parmigiano Reggiano, stir to taste, correct with salt and pepper and let it rest for 4 minutes.
Serve the Parmigiana, a divine dish: effortless to make, not fast, because it is a recipe with which you have to frolic slowly. But utterly delicious.
Which wine to pair with risotto alla Parmigiana?
Always combine the wine you used to cook: let’s choose a savory and sharp white wine to degrease the mouth from butter and cheese such as Pecorino, Soave, Verdicchio or an excellent Prosecco colfondo, no industrial stuff though.
If you want to combine a cocktail, the sharp taste of the Mojito is perfect.
