Parmesan risotto is one of the most traditional recipes of Italian cuisine. Learn how to make this delicious recipe following all the steps and the tricks suggested by the Michelin starred Chef Riccardo Camanini.
Ingredients
Carnaroli rice: 140 g
Extra virgin olive oil: 10 g
Butter: 60 g
Parmigiano cheese: 50 g
White wine: 25 g
White vinegar: 5 g
Salt: to taste
How to make parmesan risotto through the eyes of a chef.
Preparation
01.
Boil a pan of unsalted water.
02.
Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn.
03.
Lightly season the rice and add hot water, a little at a time, allowing it to reduce and absorb as you stir before adding more in.
04.
Stir continuously for 15–20 minutes, until the risotto is thick and creamy, and the rice is cooked but still has a little bite in the centre of the grain.
05.
When the risotto is cooked, remove the pan from the heat and vigorously stir in the butter and grated Parmesan cheese, a little bit of extra virgin olive oil and a white vinegar.
06.
To serve, place in the centre of a warmed bowl.
