Risotto alla Parmigiana (Basic Italian Risotto):
A recipe I learned during my cooking class in Florence, Italy from an amazing chef named Marco!
2 cups Arborio rice
1 litre chicken stock (4 cups)
1 glass dry white wine
1/2 yellow onion
1/2 stick cold butter
3 tbsp extra-virgin olive oil
1/2 cup grated Parmigiano Reggiano cheese (24 months aging max)
1/2 tbsp chopped parsley
Salt, pepper, and Balsamic Vinegar
Optional: mushrooms or any vegetable of your choice
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.
- In a large, heavy-bottomed saucepan, heat the oil and half the butter over medium heat. When the butter has melted, add the chopped onion and saute for 2-3 minutes or until slightly translucent.
- Add the rice and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute for another minute or so, until there is a slightly nutty aroma, but don’t let the rice turn brown.
- Add 1/2 glass of wine and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot chicken stock to the rice and stir often, until the liquid is fully absorbed. When the liquid is mostly absorbed, add another ladle of stock and repeat the process.
- Continue adding stock, a ladle at a time, for about 20 minutes, or until the rice is tender but still firm to the bite, without being crunchy. Rather than adding your last ladle of stock, finish cooking risotto with another 1/2 glass of wine.
- Once the wine is absorbed, turn off heat and stir in remaining butter, cheese, and parsley. Season to taste with salt and pepper. Once risotto is on serving platter, drizzle balsamic over the top for looks and taste.