Risotto al Parmigiano

Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

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  • Heat 6 cups of light chicken broth.
  • Melt 1 tbsp butter in a heavy-bottomed saucepan, add one finely chopped onion, and cook for 4 or 5 minutes until soft.
  • Add 300 g (11 oz) of unwashed Italian superfino rice (e.g, arborio) and coat it well in the buttery onion.
  • Add ¾ cup dry white wine, and let it hiss and sputter and be absorbed by the rice, while you stir.
  • Using a ladle, add half a cup of heated chicken broth to the rice, and stir carefully and calmly over medium heat.
  • When the broth has been absorbed by the rice, add another half cup of broth.
  • From now on, it is all in the timing.
  • Add stock by the ladle only when the previous broth has been absorbed by the rice.
  • Keep the rice moving in the pan.
  • If you go through a lot of broth quickly, your heat may be too high.
  • If the rice doesn’t absorb the broth easily, your heat may be too low.
  • After 20 minutes, start tasting the rice, and cook for another 10 minutes until rice is cooked but not soft, and there is a general creaminess to the sauce, neither soupy nor dry.
  • Turn off the heat, add sea salt and freshly ground pepper, 1 tbsp butter and 2 tbsp freshly grated Parmigiano, and stir it through.
  • Cover and leave to rest for 3 or 4 minutes before serving.