Parmesan Risotto Recipe by Starred-Chef Riccardo Camanini: Through The Eyes of The Chef

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a budget-friendly option.

Introduce the dish as Risotto alla parmigiana, made with Parmigiano.

Use 2 cups of Carnaroli rice, known for its creamy texture.

Add a splash of extra virgin olive oil to the pot and toast the rice quickly without browning it, stirring continuously until warm.

Pour in 1/4 cup of white wine to add aroma and acidity, allowing it to absorb completely.

Begin adding water, ensuring it lightly covers the rice, and clean the pot's edges to keep the starch concentrated in the center.

For the first 4-5 minutes, do not add salt to avoid breaking the rice.

After 5 minutes, start adding sea salt to taste, while continuing to cook the rice gently.

Stir the rice occasionally, adding water in small amounts to maintain creaminess.

Check the rice for doneness; it should be al dente with a white core.

Once the rice is creamy, remove from heat and add butter, Parmigiano, a splash of white wine vinegar, and a drizzle of extra virgin olive oil.

Mix to create an emulsion, ensuring the right consistency, described as 'serving the rice at wave' (all'onda).

Plate the risotto simply, allowing for personal garnishes like bottarga, dried fish, or grilled shrimp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens