Parmesan risotto


For 6 people
1/2 kg of Carnaroli rice
half finely chopped onion
1/2 cup dry white wine
1 liter and a half of good beef broth simmering
100 gr grated Parmesan gods of at least 3 years of seasoning
125 g butter


Melt over low heat, 4 tablespoons butter (or, if you find it, the beef marrow) and when it is melted, add the onion and fry, stirring constantly with a wooden spoon.
Add the rice and, always stirring well, let them absorb the butter. At this point, increase the heat and pour the rice first with the wine, that let it evaporate, and then with 2 ladles of hot broth; Always mix and, when this is almost absorbed add additional 2 ladles. This operation will be repeated 3 or 4 times.
After 15 minutes, you have to taste the rice very often to make sure it does not overcook. If the rice is still hard, add half a ladle of broth at a time and let it finish cooking. Remember to always stirring it!
Once cooked, remove from heat, season with 1 tablespoon of butter and the Parmesan cheese, salt if necessary, and, before serving, let stand for 5 minutes so it can whisk well.

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