Ingredients to make Parmigiana Risotto:
- 1 cup of arborio rice
- 80 milliliters of Cream of milk or cream
- 5 cups of chicken broth
- 1 glass of Cava
- 3 teaspoons of Butter
- 100 grams of Parmesan cheese
- 1 unit of white onion
- 1 pinch of garlic paste
- 1 pinch of salt
- 1 pinch of black pepper
How to make Parmigiana Risotto:
- The first step to make our parmigiana risotto recipe is to prepare the ingredients.
- Bring a deep pot with a little olive oil over medium heat and, once hot, add the finely chopped white onion.
- Let sauté for a few minutes with salt, black pepper and garlic paste.
- Add the arborio rice and mix very well with the onion.
- Ideally, the rice should be allowed to fry for approximately 5 minutes.
- Add the chicken broth to completely cover our preparation and add 2 tablespoons of butter. As soon as the broth boils, do not stop stirring so that the rice does not stick together. We must take into account that the risotto must be kept on high heat so that it takes the ideal consistency.
- It is important that the risotto is as seen in the photograph, it must have a creamy and liquid texture at the same time.
- Lower the heat, add the milk or cream to have a creamier preparation and mix well, until the ingredients are integrated.
- Finally, add the Parmesan cheese, you can add it grated or sliced like I did. Turn off the heat and it will be ready to serve.
- Serve our Parmesan risotto recipe by adding a little fresh parsley on top and a few more large Parmesan cheese slices.
