Creamy Risotto alla Parmigiana – A Classic That Melts in Your Mouth
Dive into the world of Italian cuisine with this classic Risotto alla Parmigiana. It's creamy, aromatic, and warms you from the inside out. With just a few high-quality ingredients, you'll create a dish that's simply irresistible.
Preparation
10 min.
Cook / Bake
30 min.
Servings
4
Calories
380 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 1 tbspOlive oil
- 2 tbspUnsalted butterMilch
- 1 smallShallot(finely chopped)
- 1 cloveGarlic(minced)
- 1.5 cupsArborio rice
- 0.5 cupDry white wine(such as Pinot Grigio)
- 4 cupsHot chicken or vegetable broth
- 0.5 cupParmesan cheese(freshly grated, plus more for serving)Milch
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(freshly ground, to taste)
- tbspFresh parsley(chopped, for garnish (optional))
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the pot and stir constantly for 2-3 minutes until the edges of the grains become translucent. This is called toasting the rice.
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice. This step helps to deglaze the pan and adds depth of flavor.
Begin adding the hot broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be almost completely absorbed by the rice before adding the next. Continue this process for about 18-20 minutes, or until the rice is al dente – tender but still with a slight bite in the center.
Once the risotto has reached the desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of butter and the freshly grated Parmesan cheese. Stir vigorously for a minute or two; this step is called “mantecatura” and is key to achieving a creamy texture.
Taste and season with salt and freshly ground black pepper as needed. If the risotto is too thick, you can add a splash more hot broth. If it's too thin, let it sit for a minute or two to absorb more liquid.
Serve immediately in warm bowls, garnished with extra grated Parmesan cheese and chopped fresh parsley, if desired. Enjoy your delicious, creamy Risotto alla Parmigiana!
💡 Tipp
Nutrition per serving
Calories
380 kcal
Protein
15 g
Carbohydrates
50 g
Fat
14 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-risotto-alla-parmigiana-a-classic-that-melts-in-your-mouth
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