Creamy Risotto alla Parmigiana with Melted Butter and Parmesan

Risotto alla Parmigiana: A Classic Italian Comfort Dish

Category: Main Courses
Servings: 4

Ingredients:

Instructions:

To create the perfect Risotto alla Parmigiana, start by finely chopping the white onion. In a large saucepan, melt 40 grams of butter with one tablespoon of extra virgin olive oil over a low heat. Add the onion to the pan and let it cook gently, stirring occasionally, until the onion becomes soft and translucent.

Once the onion is ready, add the Carnaroli rice and toast it for about two minutes on medium-high heat. Stir the rice frequently with a wooden spoon to ensure it doesn’t stick to the pan. When the rice has been lightly toasted, begin to add the beef broth, one ladle at a time. Stir the rice constantly and let it absorb the liquid before adding the next ladle of broth. Continue this process, ensuring the rice remains moist but not too soupy.

As the rice nears doneness, taste it and add salt if necessary, adjusting the seasoning to your liking. Keep cooking and stirring until the rice is perfectly al dente, and the texture is creamy.

Once the rice has reached the ideal consistency, remove the pan from the heat. Stir in the remaining 20 grams of butter and the grated Parmigiano Reggiano. The butter and cheese will melt into the rice, creating a velvety, indulgent finish. Allow the risotto to rest for about a minute to meld the flavors together.

Serve the Risotto alla Parmigiana warm, garnished with an extra sprinkle of Parmesan, and enjoy a comforting, authentic Italian meal perfect for any occasion.

This recipe combines the richness of Parmigiano Reggiano with the creamy texture of perfectly cooked rice, making it a timeless dish loved by many. The process might seem lengthy, but the results are nothing short of spectacular, delivering a delicate and flavorful risotto every time.