top of page
<Précédent

Parmesan risotto

Preparation time:

Cooking time:

40 Minutes

30 Minutes

Portion:

Level:

4

Easy to medium

About the recipe

Risotto is an iconic Italian dish, creamy and comforting. Using Parmigiano Reggiano cream adds an intense creaminess and cheesy flavor, perfect for a tasty and easy-to-prepare main course.

Ingredients

  • 300 g Carnaroli rice for risotto

  • 1 golden onion (½ sliced onion)

  • 1 vegetable stock cube (approximately 1 liter)

  • 1 glass of dry white wine

  • 1 jar of organic Parmigiano Reggiano Solleone cream

  • 1 tablespoon of olive oil

Preparation

  1. In a saucepan, gently sauté the chopped onion in olive oil over medium heat without letting it brown.

  2. Add the Carnaroli rice and stir until it becomes translucent.

  3. Pour the glass of white wine and stir gently so that the alcohol evaporates.

  4. Add a ladleful of hot broth and continue to stir regularly, adding more broth as the rice absorbs it, for about 16 minutes.

  5. When the rice is almost cooked, stir in the cream and Parmigiano Reggiano. Stir well until the cream is completely melted and fully incorporated.

  6. Remove from heat and serve immediately, piping hot.

Introduction

bottom of page