Risotto is one of the classic dishes of Italian cuisine. Risotto Parmigiano, or risotto with Parmigiano Reggiano cheese, is one of the simplest versions of risotto to prepare. It reveals the rich taste and aroma of aged parmesan, one of the most famous Italian cheeses produced in the Emilia-Romagna region. Its creamy texture is also recognizable thanks to the Arborio, Carnaroli, or Vialone Nano rice (varieties rich in starch).
Risotto Parmigiano has become a symbol of Italian culinary mastery over time, as it combines the simplicity of ingredients with the sophistication of preparation.
Різотто Пармеджано
It's time to finish the prelude and move on to the recipe.
Time required: up to 1 hour
Difficulty: 2 out of 5
Servings: 4
Cost of ingredients: average
We will need:
For the broth:
2 chicken thighs
1 medium onion
bay leaf
pinch of salt
600 ml of water
продуктовий набір для бульйону
For the risotto:
200 g of rice (we used Arborio variety)
100 g of parmesan
1 medium-sized onion (the classic recipe uses shallots, but we couldn't find them and used regular onion)
30 ml of olive oil (extra virgin)
70 ml of dry white wine
30 g of butter (fat content not lower than 82%).
фінальний продуктовий набір
Step 1: Cook the broth
The simplest step. Rinse the chicken thighs, cover them with cold water, add a whole onion in its skin (also wash it thoroughly beforehand), add a pinch of salt and a bay leaf.
варимо бульйон
You can add a carrot or use any other method of preparing broth. The more aromatic it turns out, the richer the taste of the risotto will be. You can use vegetable broth if you want to make a vegan version of the dish.
Step 2: Prepare the risotto
Finely chop the onion.
нарізка цибулі
Heat the pan, add olive oil. From the very beginning until the end of cooking, we will use a temperature setting below medium.
пательня прогріта, плита вже брудна(
Sauté the onion until it becomes transparent and has a barely noticeable golden hue.
обсмажуємо цибулю
Now it's time to add the rice. We do not rinse it as is done for preparing pilaf. We need to preserve its starchiness.
вводимо рис
Sauté the rice, gently and frequently stirring it with a wooden spatula until the ends of the grains become transparent. Be sure to ensure that the rice does not fry and does not stick to the sides of the pan (or saucepan).
In just a minute, the rice will turn white again. This means it's time to add the white wine. It is needed for deglazing the rice after heating, as well as to add the dish its characteristic taste and aroma.
додаємо біле вино
It takes 2-3 minutes for the wine to evaporate. We do not stop stirring the rice with the spatula.
When the wine has almost evaporated – add the chicken broth one ladle at a time.
починаємо додавати бульйон
Here you can set a timer for 18 minutes, as that is how long it takes for the rice to cook properly, while still having a firm center, increasing in size, and releasing starch into the liquid. This consistency of rice is called al dente.
Every 3-4 minutes, add a ladle of broth and continue stirring with the spatula. This is important, as we cannot allow the rice to stick to the bottom of the pan.
When 18 minutes have passed – turn off the stove and add the previously grated parmesan and butter to the rice.
рис аль денте
Mix thoroughly, taste for salt (we didn't need to add any, as there was already salt in the broth, and parmesan is a rather salty cheese). As a result, we will have rice with a delicate creamy consistency, with a slightly runny, aromatic, and rich creamy-cheese sauce, but one that will not run off the grains of rice.
додаємо сир та вершкове масло, вогонь під пательнею вимкнутий
Serve in a plate, add your favorite microgreens (we used arugula), sprinkle with parmesan on top and enjoy!
