Risotto alla Parmigiano | Parmesan Risotto
Risotto alla Parmigiano is essentially the foundation for all Risotto recipes; omit the pancetta and add meat or shellfish, a vegetable, fungi, or my favorite, Tartufi, Truffles! Risotto, in my opinion, is best when Arborio or Carnaroli rice is used. These varieties are widely available. Have fun and create your Risotto recipe! With this specific recipe, I enjoy serving a bottle of Poggio Grande Tagete.
See ingredients, directions and pairings.
Ingredients
2 cups Arborio or Carnaroli Rice
6 cups Vegetable or Chicken Broth
1/2 cup White or Yellow Onion, finely chopped
1 cup White Wine
1/4 pound Pancetta, cubed
2 tablespoons EVOO
2 tablespoons Salted Grass-Fed Butter
1/2 cup Parmesan Cheese, grated
Sea Salt and Pepper, to taste
Directions
Simmer the broth over low heat, so it is hot and ready when called into action.
Heat EVOO in a large saucepan over medium heat.
Add the pancetta and cook until they begin to brown.
Add in the onions and cook for about 5 minutes, onions should become tender and translucent.
Stir in the rice, taking care that each grain is coated with oil, and cook until the rice takes on some color, about 5 minutes.
Add the wine and cook until reduced.
Stir in 1/2 cup of broth; once it reduces, add another 1/2 cup of broth.
Continue adding a 1/2 cup at a time until the rice is al dent, about 20 minutes.
Remove from the heat and add in the butter and Parmesan cheese, stirring to mix well.
Add sea salt and pepper as desired.
Serve immediately
Additional Pairings
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