Parmesan Risotto

A creamy, bound rice dish where each grain remains slightly firm to the bite. The scent of reduced white wine and aged cheese provides a characteristic umami depth.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 569
• Protein: 12 g
• Carbs: 70 g
• Fat: 25 g

Ingredients

• 320 g White rice ( raw )
• 2 piece Shallot ( minced )
• 150 ml Dry white wine
• 50 g Minimum butter sweet ( cold, cubed )
• 80 g Parmesan cheese ( finely grated )
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1.2 L Vegetable broth ( hot )

Instructions

1. Sauté shallots

   In a sauté pan, heat the olive oil. Add the minced shallots. They should become translucent and soft without ever browning.

2. Toast the rice

   Pour in the white rice. Stir vigorously until the grains are shiny and almost transparent on the edges. You should hear the rice crackle slightly.

3. Deglaze with white wine

   Pour in the dry white wine. Let it reduce over medium heat until completely evaporated. The smell of alcohol should vanish, leaving only the wine's aroma.

4. Absorption cooking

   Pour in the boiling stock ladle by ladle. Wait for the liquid to be absorbed before adding more. Stir constantly to release the starch that creates the creaminess.

5. Mantecare

   Off the heat, add the cold butter and grated parmesan. Mix energetically. The risotto should be supple and create a 'wave' when you shake the pan.

Chef's tips

• The stock must stay simmering throughout the process to avoid a thermal shock with the rice.
• Never stop stirring: it's the secret to getting that natural creaminess without adding cream.

Storage

Risotto does not reheat well, it loses its creaminess. Consume immediately.