Risotto Con Parmigiano Reggiano
Indulge in the creamy decadence of *Risotto Con Parmigiano Reggiano*, a classic Italian comfort dish that turns simple ingredients into something truly extraordinary. This authentic risotto recipe features perfectly cooked Arborio rice, slowly simmered in warm chicken or vegetable stock for a rich, velvety texture. Infused with the delicate flavors of sautéed onion and dry white wine, each spoonful is elevated by the bold, nutty richness of freshly grated Parmigiano Reggiano cheese. Finished with a luxurious swirl of butter, this dish strikes the perfect balance between creamy and al dente. Ideal as a main course or an elegant side, it’s a crowd-pleaser that’s perfect for cozy nights or special occasions alike. Pair it with a crisp white wine, and don’t forget a final sprinkle of Parmigiano for that irresistible touch. Ready in just 40 minutes, this Italian classic is a must-try for risotto enthusiasts and cheese lovers everywhere!
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Recipe Information
Ingredients
- 300 grams Arborio rice
- 50 grams Unsalted butter
- 1 medium Yellow onion, finely chopped
- 125 milliliters Dry white wine
- 1 liter Chicken or vegetable stock
- 100 grams Parmigiano Reggiano cheese, freshly grated
- 2 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat. Keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring frequently, until soft and translucent but not browned.
Add the Arborio rice to the pan and stir well to coat the grains in the onion and oil mixture. Toast the rice for 2-3 minutes, stirring constantly, until the edges of the grains are slightly translucent.
Pour in the white wine and continue stirring until the wine is mostly absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, to the rice. Stir constantly and allow each ladleful of stock to be fully absorbed before adding the next. Continue this process, which should take about 18-20 minutes, until the rice is creamy and tender but still has a slight bite in the center.
Once the rice is cooked to your desired consistency, remove the pan from heat. Stir in the unsalted butter and grated Parmigiano Reggiano cheese until fully melted and incorporated. Season with salt and freshly ground black pepper to taste.
Let the risotto rest for 1-2 minutes to allow the flavors to meld together. Serve immediately, garnished with an extra sprinkle of Parmigiano Reggiano if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 379 mg | 29% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 230 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
