Risotto con Parmigiano

Risotto with Parmesan

Preparation info

  • 4

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is the prototypical risotto. With the addition of saffron and bone marrow it becomes Risotto Milanese, a subject of near mystical status in Lombardy.



Bring the stock to a simmer, next to where you will cook the risotto. Take a wide, heavy-bottomed pan or casserole, put half the butter in over a medium heat, and melt. Add the onion and sweat until it softens and becomes slightly translucent, about 5 minutes. Add the rice and stir with a wooden spoon until it is thoroughly coated in butter, about 2 minutes. Then take a soup ladle of hot stock