fbpx

Parmesan Risotto with Parmigiano Reggiano Stock and Crisp
Risotto with Parmigiano Reggiano Cheese

Parmesan Risotto with Parmigiano Reggiano Stock and Crisp

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Stock
300 g Grated Parmigiano Reggiano 36 month
1l Cold mineral water
Parmigiano Reggiano Crisp
40 g Grated Parmigiano Reggiano 20 g of grated cheese per Crisp
Risotto
200 g Carnaroli rice
1 pinch Pepper
1 pinch Salt
Cuisine:

    Indulge in the Parmesan Risotto, crowned with a crunchy Parmesan crisp. The spotlight is undeniably on Parmigiano Reggiano in this recipe!

    • 40 minutes
    • Serves 2
    • Medium
    class="bordered-title"> Ingredients
    • Stock

    • Parmigiano Reggiano Crisp

    • Risotto

    Parmesan Risotto with Parmigiano Reggiano Stock and Crisp

    Experience the heart of Italian cuisine with my Parmesan Risotto, a dish that embodies simplicity and sophistication. This recipe, featuring Parmigiano Reggiano stock and crisp, is a testament to Italy’s culinary tradition.

    Parmesan Risotto, or Risotto al Parmigiano, is a classic Italian dish known for its creamy texture and rich flavor. The secret lies in the Parmigiano Reggiano stock, a broth made from the rinds of Parmigiano Reggiano cheese. This stock infuses the risotto with a depth of flavor that is both subtle and profound.

    The risotto is then topped with a Parmigiano Reggiano crisp, a delightful contrast to the creamy risotto. These crisps are easy to make and add a wonderful crunch and an extra punch of flavor.

    This Parmesan Risotto recipe is more than just a dish; it’s a journey through the flavors of Italy. Each spoonful brings you closer to the Italian countryside, where the finest Parmigiano Reggiano cheese is produced.

    So, whether you’re a seasoned cook or a beginner in the kitchen, this Parmesan Risotto with Parmigiano Reggiano stock and crisp is a recipe worth trying. It’s not just about feeding your body, but also about experiencing a piece of Italy’s rich culinary heritage.

     

    Steps

    1
    Done
    15 minutes

    Parmigiano Reggiano stock

    In a saucepan, mix the cold water and parmesan. Heat to 85°C and remove from heat. Continue to stir and cool for two hours. Place in the refrigerator overnight. The next day, use a spoon to collect the creamy part that has surfaced. Reserve in the refrigerator. Then filter to collect a parmesan-flavored water. This broth will be used for cooking the risotto.

    2
    Done
    5 minutes

    Parmigiano Reggiano Crisp

    On parchment paper, grate the parmesan and spread it evenly. Cover with another sheet of parchment paper. Microwave for 1 minute. Set the crisp aside on absorbent paper.

    3
    Done
    15 minutes

    Cooking the rice

    Heat the Parmesan broth. Toast the rice in a saucepan with salt and pepper. When the rice grains are too hot to hold with your fingers, the rice is ready to cook. Wet the rice with a first ladle of Parmesan broth and mix well. Add another ladle when the first has been absorbed by the rice. Continue this way until the rice is cooked.

    4
    Done
    5 minutes

    Mantecatura: creaming the rice

    Once cooked, cream the rice with the creamy part recovered before filtering the broth. Mix vigorously ‘al onda’: the risotto must ripple to have the right consistency. Serve in deep plates with a turn of the pepper mill and then arrange a Parmesan tile. Buon appetito!

    orecchiette-cime-di-rapa
    previous
    Orecchiette with Turnip Tops
    tagliatelle-aux-oursins-et-gambero-rossi
    next
    Sea Urchin Pasta and Red Prawns
    orecchiette-cime-di-rapa
    previous
    Orecchiette with Turnip Tops
    tagliatelle-aux-oursins-et-gambero-rossi
    next
    Sea Urchin Pasta and Red Prawns

    Add Your Comment