{"id":12160,"date":"2025-12-10T15:01:42","date_gmt":"2025-12-10T12:01:42","guid":{"rendered":"https:\/\/www.diatrofiki.com.gr\/klasiko-rizoto-parmezanas\/"},"modified":"2025-12-11T15:09:45","modified_gmt":"2025-12-11T12:09:45","slug":"classic-parmesan-risotto","status":"publish","type":"post","link":"https:\/\/www.diatrofiki.com.gr\/en\/classic-parmesan-risotto\/","title":{"rendered":"Classic parmesan risotto"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\">Classic Parmesan risotto<\/h4>\n\n\n\n<p>This recipe will give you a perfect, al dente, and velvety risotto, as long as you follow the basic secrets of its preparation.<\/p>\n\n\n\n<p><strong>Preparation time:<\/strong> 10 minutes<br><strong>Cooking time: <\/strong>25 minutes<br><strong>Servings: <\/strong>5<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Ingredients<\/h5>\n\n\n\n<p>\u2219<strong>1.25 liters<\/strong> hot vegetable or chicken broth (homemade or from a cube)<br>\u2219<strong>500 g<\/strong> Arborio risotto rice AGRON POEMATA<br>\u2219<strong>1<\/strong> large onion, finely chopped<br>\u2219<strong>2<\/strong> cloves of garlic, finely chopped<br>\u2219<strong>250 ml<\/strong> dry white wine<br>\u2219<strong>80 g<\/strong> butter (or 5 tbsp olive oil) + 1 tbsp butter for the end<br>\u2219<strong>100-120<\/strong> g grated Parmesan cheese<br>\u2219Salt and freshly ground pepper<\/p>\n\n\n\n<h5 class=\"wp-block-heading\">Preparation<\/h5>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Heat the broth:<\/strong> 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.<br><\/li>\n\n\n\n<li><strong>Saut\u00e9 the aromatics: <\/strong>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 saut\u00e9 over medium heat until soft and translucent (about 5-7 minutes). Add the garlic and saut\u00e9 for another minute.<br><\/li>\n\n\n\n<li><strong>&#8220;Toast&#8221; the rice (Tostatura):<\/strong> Add the rice to the pot. Stir with a wooden spoon for 1-2 minutes until the grains become shiny and evenly heated. This \u201ctostatura\u201d helps the rice retain its shape.<br><\/li>\n\n\n\n<li><strong>Deglaze with wine: <\/strong>Pour in the white wine and stir continuously until the alcohol has completely evaporated and the liquid is absorbed.<br><\/li>\n\n\n\n<li><strong>Add the broth gradually:<\/strong> 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.<br><\/li>\n\n\n\n<li><strong>&#8220;Mantecatura&#8221;:<\/strong> 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.<br><\/li>\n\n\n\n<li><strong>Serve: <\/strong>Serve immediately, garnished with extra Parmesan.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 minutesCooking time: 25 minutesServings: 5 Ingredients \u22191.25 liters hot vegetable or chicken broth (homemade or from a cube)\u2219500 g Arborio risotto rice AGRON POEMATA\u22191 large onion, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12161,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-choris-katigoria"],"_links":{"self":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/comments?post=12160"}],"version-history":[{"count":3,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12160\/revisions"}],"predecessor-version":[{"id":12335,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/posts\/12160\/revisions\/12335"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media\/12161"}],"wp:attachment":[{"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/media?parent=12160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/categories?post=12160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diatrofiki.com.gr\/en\/wp-json\/wp\/v2\/tags?post=12160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}