Risotto with Butter and Parmigiano Reggiano Print Email

Risotto alla Parmigiana

6 cups homemade meat broth or 1/2 a beef and chicken bouillon cube dissolved in 6 cups water
1/2 medium yellow onion
3 tablespoons butter
1 3/4 cups rice for risotto (Arborio, Carnaroli or Vialone Nano)
1/2 cup freshly grated Parmigiano-Reggiano

Put the broth in a pot over high heat and bring to a boil. Lower the heat to maintain a very gentle simmer.

Peel and finely chop the onion. Put it in a heavy bottomed braising pan with 2 tablespoons of the butter. Place over medium high heat and sauté, stirring occasionally, until it turns a dark golden color, about 5 minutes.

Add the rice and stir until it is well coated. Add about 1 cup of the hot broth and continue stirring. Add only enough broth to produce the consistency of a rather thick soup and wait until all the liquid is absorbed before adding more. Season with salt and continue until the rice is al dente, 20-25 minutes (longer at altitude).

Remove the risotto from the heat and stir in the remaining tablespoon butter and the Parmigiano-Reggiano. Serve at once.

This is the most basic of risotti, although that hardly makes it less delectable. It is also an ideal base upon which to place a generous amount of thinly sliced fresh white truffle. An alternative is to mix in a 25-gram tube of white truffle paste just before serving or a small bottle of truffle oil.

Serves 4 as a main course or 6 as part of a multi-course Italian meal - adapted from How to Cook Italian by Giuliano Hazan