Classic Parmesan risotto
This recipe will give you a perfect, al dente, and velvety risotto, as long as you follow the basic secrets of its preparation.
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 5
Ingredients
∙1.25 liters hot vegetable or chicken broth (homemade or from a cube)
∙500 g Arborio risotto rice AGRON POEMATA
∙1 large onion, finely chopped
∙2 cloves of garlic, finely chopped
∙250 ml dry white wine
∙80 g butter (or 5 tbsp olive oil) + 1 tbsp butter for the end
∙100-120 g grated Parmesan cheese
∙Salt and freshly ground pepper
Preparation
- Heat the broth: In a small saucepan, heat the broth and keep it at a low temperature (simmering gently) throughout the cooking process. This ensures the rice cooks evenly.
- Sauté the aromatics: In a wide, shallow saucepan or deep skillet, heat the olive oil and 80 g butter (or just olive oil). Add the chopped onion and sauté over medium heat until soft and translucent (about 5-7 minutes). Add the garlic and sauté for another minute.
- “Toast” the rice (Tostatura): Add the rice to the pot. Stir with a wooden spoon for 1-2 minutes until the grains become shiny and evenly heated. This “tostatura” helps the rice retain its shape.
- Deglaze with wine: Pour in the white wine and stir continuously until the alcohol has completely evaporated and the liquid is absorbed.
- Add the broth gradually: Reduce the heat to medium-low. Add one ladleful of hot broth at a time, stirring gently until almost all the liquid is absorbed before adding the next ladleful. Continue for 18-25 minutes, depending on the rice, until al dente.
- “Mantecatura”: When the rice is ready and creamy, remove from heat. Add salt, pepper, the extra tablespoon of butter, and the grated Parmesan. Stir vigorously, cover, and let rest for 2-3 minutes. This step gives the risotto its final velvety texture.
- Serve: Serve immediately, garnished with extra Parmesan.
