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Risotto alla Parmigiana (Rice with Parmigiano)

di Academia Barilla

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Risotto alla Parmigiana (Rice with Parmigiano)
31 minutes


First course

Ingredients for 4 people

2 cups rice (Carnaroli)
1 onion minced
3 1/2 tablespoons butter
2/3 cup Parmigiano Reggiano cheese grated
4 cups meat broth with fat skimmed
1 cup dry white wine
Salt to taste

Preparation 15 minutes preparation + 16 minutes cooking
1. Melt 1 1/2 tablespoons butter in a pan over medium heat

2. Add finely chopped onion and brown

3. Stir in rice and toast for a couple of minutes until translucent

4. Pour in white wine and stir until absorbed

5. Add broth a little at a time and cook for about 15-20 minutes (depending on type of rice) over medium heat, stirring often

6. Remove from the heat, season with salt, stir in remaining butter and Parmigiano and mix until creamy

7. Serve immediately