Risotta Parmigiana
Chef Giancarlo's secret to an excellent risotto is using a good homemade broth. Garnish this one with asparagus and lobster, or shrimp and fennel, or make your own combination!Recipe by Chef Giancarlo Tondin, Scossa Restaurant, Easton, Maryland
Ingredients
- 6 cups chicken stock (preferably homemade) (preferably homemade)
- 1 tablespoon extra-virgin olive oil
- 1 small onion minced
- 1½ cups risotto rice
- 3 tablespoons unsalted butter at room temperature
- ⅔ cup freshly grated Parmesan cheese
- Salt
- Freshly ground pepper
- Optional: 1 cup dry white or red wine
Instructions
- Gently heat the extra-virgin olive oil without browning. Sauté the onion over a low temperature until translucent (max 2 minutes), stirring constantly. Then add rice, but do not cook too long or the rice grains could harden. In that case they would no longer cook homogeneously and they could lose their ability to absorb the condiments.
- When the rice is toasted, dry white or red wine can be added if desired. When wine has been absorbed, turn the heat to medium and add half of the broth to the rice. Constantly stir rice with a wooden spoon to prevent the risotto from sticking to the pan. When rice has absorbed all of the broth, add more broth 1/2 cup at a time until absorbed. When the rice is almost fully cooked (approximately 18 minutes), taste it for readiness (neither too hard nor too soft, i.e., al dente).
- When the risotto is ready, remove the pan from the stove to avoid overcooking. Stir into the risotto the butter and the freshly grated Parmigiano Reggiano cheese, and season with salt and pepper. Immediately pour the risotto into a warm serving dish.
Notes
Tips from Chef Giancarlo
• The secret to an excellent risotto is using a good homemade broth. Prepare broth in a separate pot and keep simmering until needed.
• The rice must not be washed before cooking. Washing would eliminate a large part of the starch that gives the risotto its texture.
• Suggested rice for the best result for any risotto recipe: Vialone (smallest grain) or Carnaroli (moderate size grain) for a risotto all’onda.
• Allow about 3-4 ounces (75-100 grams) of rice for each serving.
