Parmesan Risotto
Ingredients
- 320 gWhite rice (raw)
- 2 pcShallot (minced)
- 150 mlDry white wine
- 50 gUnsalted butter (cold, cubed)
- 80 gParmesan cheese (finely grated)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1.2 LVegetable broth (hot)
Method
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.
- 1
In a sauté pan, heat the olive oil. Add the minced shallots. They should become translucent and soft without ever browning.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Risotto does not reheat well, it loses its creaminess. Consume immediately.
