- 3 tbsp unsalted butter
- 1 onion, finely chopped
- 1 3/4 cup risotto rice
- 1 wine glass dry white wine
- 6-8 cups rich chicken stock, kept hot
- 5 tbsp freshly grated Parmigiano Reggiano
- Sea Salt and freshly ground black pepper
Risotto with Parmigiano Reggiano
This traditional Italian recipe is simple but delicious. It is made with easily available ingredients like onion, butter, stock, and Parmigiano Reggiano. Just pile it onto warmed plates and serve, then let the comfort eating commence!
1 – Melt half the butter in a large pan and cook the onion gently until very soft but not colored. Add all the rice and thoroughly toast the grains for about 5 minutes.
2 – Add the wine and stir for 1 minute or until all the alcohol has evaporated. Then add 3 ladlefuls of stock and stir thoroughly. Reduce the heat to low and continue to stir and add the stock 1 1/2 ladlefuls at a time, letting the rice absorb the liquid before adding more stock. Don’t rush it!
3 – As soon as the rice is cooked – it should be tender but still slightly firm to the bite – remove from the heat and stir in the Parmigiano Reggiano and the remaining butter. Stir, then taste and season as required.
4 – Cover the pan and let the risotto rest for about 4 minutes, then stir again and serve on individual plates.
Serves 4 to 6