(Preparation time 5 minutes. Cooking time 18-20 minutes)
Ingredients for 4 people
280 g of Carnaroli rice
100 g of Parmigiano Reggiano
60 g of butter
½ glass of dry white wine
extra virgin olive oil
vegetable broth
Preparing parmesan risotto is simple. In a pan, fry the chopped onion with two tablespoons of oil and a knob of butter. When it has softened, add the rice and toast it. Pour in the white wine and let the liquid absorb. Once blended, pour in a ladle of broth and continue cooking, adding the latter until the rice is ready: it will take about 18 minutes. While the risotto is cooking, grate the parmesan and keep it aside in a bowl. Off the heat, add the diced butter and cheese to the pan. Whisk until it reaches a creamy consistency and leave to settle for a few minutes. Serve on serving plates. If you want you can complete the parmesan risotto with a few drops of Balsamo degli Angeli Riserva 30.