Parmesan risotto
Servings: 4 people
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 small (1 small) onion
- 1½ cups (300 grams) arborio rice or carnaroli rice
- 6 - 7 cups (1.5 1.7 - liters) vegetable broth
- 3 tablespoons (45 grams) butter
- 2½ ounces (70 grams) parmesan
- salt and black pepper to taste
- Add 6 - 7 cups vegetable broth to a pot and bring it to a boil. Season with a little salt, about 1 teaspoon.Lower the heat and keep the broth hot, on a low simmer, while you make the risotto.Chop 1 small onion very finely.Heat 2 tablespoons extra virgin olive oil in a medium-sized pot. Add the chopped onion and sauté on medium-low heat for 5 minutes.The onion should be soft but not brown.
- Now add 1½ cups arborio rice and toast it in the pot for 2 minutes while stirring.Important: you should never rinse risotto rice.
- Add 2 cups of hot vegetable broth and let simmer on medium-low heat until the broth is absorbed.Stir occasionally, not too much, just to prevent the rice from sticking to the bottom of the pot.Repeat this process of adding 2 cups of hot broth at a time until the rice is cooked but has a slightly chewy center.You’ll need about 15 minutes in total.
- When the rice is cooked, and the last broth has been almost completely absorbed, turn the heat off.Wait 30 seconds, add 3 tablespoons butter, cold and cut into dice, and 2½ ounces parmesan (grated).Stir gently to melt. If too thick, add a splash of broth.Cover with a lid and let rest for 2 minutes. This is important!
- Taste and adjust for salt. Serve with a twist of freshly cracked pepper on top.
TIPS
- Never wash your risotto rice before cooking, as the natural starch is essential for achieving that signature creamy texture.
- When adding broth to your risotto, pour it in 2-cup increments and allow each addition to be fully absorbed before adding more.
- Despite common cooking wisdom, risotto doesn't need constant stirring. Instead, stir just enough to keep the rice from sticking to the bottom of the pot.
- The "mantecare" step (which means "to make creamy" in Italian) is crucial: remove the pot from heat completely before adding cold butter and parmesan cheese.
- Always let your finished risotto rest covered for two minutes before serving.
- Arborio rice: substitute carnaroli rice or generic risotto rice.
- Onion: substitute shallots.
- Extra virgin olive oil: substitute butter.
- Parmesan: we recommend parmigiano reggiano or grana padano.
- Butter: best if with 82% or more butterfat or European.
