📝 About This Recipe
Hailing from the heart of Northern Italy, Risotto alla Parmigiana is the ultimate expression of culinary elegance through simplicity. This dish celebrates the 'mantecatura' technique, where high-quality butter and aged Parmigiano-Reggiano transform starchy Carnaroli rice into a velvety, cream-like masterpiece. It is a foundational recipe that relies on patience and technique to achieve that perfect 'all'onda'—or wavy—consistency.
🥗 Ingredients
The Broth (Il Brodo)
- 1.5 liters Vegetable or Light Chicken Stock (homemade is preferred; kept at a gentle simmer)
- to taste Sea Salt (only if broth is unsalted)
The Risotto Base
- 320 grams Carnaroli or Arborio Rice (do not wash the rice)
- 2 small Shallots (minced extremely fine)
- 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 20 grams Unsalted Butter (for the initial soffritto)
The Mantecatura (Finishing)
- 80-100 grams Parmigiano-Reggiano (aged 24 months, freshly and finely grated)
- 50 grams Cold Unsalted Butter (cubed and kept in the fridge until the last second)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by heating your stock in a medium saucepan. Bring it to a boil, then reduce heat to the lowest setting to keep it at a constant, barely-there simmer throughout the process.
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2
In a heavy-bottomed wide pot or 'sautoir', melt 20g of butter with the olive oil over medium-low heat. Add the finely minced shallots and a pinch of salt.
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3
Sauté the shallots slowly for 5-7 minutes until they are translucent and soft. They should not brown; if they start to color, add a spoonful of warm water.
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4
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and the rice smells slightly nutty.
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5
Pour in the white wine. It will hiss and steam beautifully; stir until the liquid has been completely absorbed by the rice and the sharp scent of alcohol has vanished.
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6
Add your first ladle of hot broth to the rice. Stir gently but frequently. Wait until the liquid is nearly absorbed before adding the next ladle.
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7
Continue adding broth one ladle at a time for about 16-18 minutes. Maintain a gentle bubble ('il bollore'). You don't need to stir every second, but frequent movement releases the starch.
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8
Taste the rice at the 15-minute mark. You are looking for 'al dente'—a firm bite in the center without a chalky core.
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9
When the rice is cooked but still firm, add one last half-ladle of broth. The consistency should be slightly loose. Remove the pot entirely from the heat.
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10
Now for the 'mantecatura'. Add the ice-cold cubed butter and the grated Parmigiano-Reggiano. Let it sit undisturbed for 1 minute to allow the temperatures to stabilize.
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11
Vigorously stir and shake the pan in a back-and-forth motion. This incorporates air and emulsifies the fats with the rice starch to create a thick, creamy sauce.
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12
Check the consistency. If it's too thick, add a tiny splash of broth. The risotto should flow like lava when you tilt the plate ('all'onda').
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13
Plate immediately on flat plates. Tap the bottom of the plate with the palm of your hand to help the risotto spread out evenly.
💡 Chef's Tips
Always use cold butter for the finishing step; the temperature shock creates a better emulsion for a creamier finish. Never wash your risotto rice, as you need every bit of that surface starch to create the signature sauce. Use a wooden spoon with a hole in the center (a 'girariso') if possible, as it is designed to stir rice without breaking the grains. If you use store-bought broth, ensure it is 'low sodium' so you can control the saltiness from the cheese. Always grate your Parmigiano-Reggiano fresh; pre-grated cheese is coated in cellulose which prevents a smooth melt.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi di Gavi or a dry Prosecco. Serve as a 'Primo' followed by a light veal scallopini or roasted asparagus. Top with a few drops of 12-year aged Traditional Balsamic Vinegar of Modena for a luxurious contrast. A light dusting of freshly cracked white pepper can add a sophisticated floral note without the dark specks of black pepper. Garnish with a crisp parmesan tuile for an elegant textural contrast.