Parmesan Risotto
Classic Italian risotto with Arborio rice and grated Parmesan, finished to a glossy, creamy texture with the traditional mantecatura technique using butter.
Ingredients
- arborio rice250 g
- chicken broth700 ml
- shallot1 pcs
- butter60 g
- dry white wine150 ml
- parmesan100 g
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Finely chop the shallots; sauté in 30 g butter over medium heat until translucent, 3-4 minutes.
Add the Arborio rice; toast for 2 minutes, stirring constantly, until the grains turn glassy.
Pour in the dry white wine; stir until it has completely evaporated.
Gradually add the hot chicken stock one ladle at a time, waiting for the liquid to be absorbed before adding the next; season with salt and pepper to taste. Cook, stirring continuously, for 18-20 minutes.
Once the rice is al dente (soft on the outside, slightly firm at the core), remove the pot from the heat.
Stir in the remaining 30 g cold butter and the grated Parmesan; beat vigorously until smooth (mantecatura), until the risotto turns glossy and creamy.
Cover with a lid and let the risotto rest for 2 minutes, then serve immediately.
More recipes
Arancini
Crispy golden rice balls with molten mozzarella inside — a classic Sicilian appetizer made with saffron rice and a crunchy double-breaded crust.
Espresso Affogato
This Italian dessert features scoops of creamy vanilla ice cream drowned in hot espresso, creating a delicate contrast between cold sweetness and coffee bitterness.
Eggplant Parmigiana
Juicy eggplant in a crispy fried crust, baked in layers with a fragrant tomato sauce, mozzarella and Parmesan, following a classic Neapolitan recipe.
Bruschetta
Crispy garlic-rubbed ciabatta bruschetta topped with a juicy mix of ripe cherry tomatoes and fresh basil — a classic Italian appetizer ready in just a few minutes.