Risotto all'onda alla parmigiana
Presentation
Risotto alla parmigiana all'onda is a dish that combines the creaminess of risotto with the intense and enveloping flavor of parmesan. Perfect for those looking for a rich dish, but at the same time simple to prepare, this "all'onda" variation will make every bite a unique experience. If you want to surprise your guests with a touch of traditional Italian cuisine, this recipe is for you. Ready to get in the kitchen and savor the true essence of Italian cuisine? Find out how to prepare it!
Ingredients:
- 320g of rice
- enough water (about 1.5 litres)
- 80g of cold butter
- 150g of grated parmesan
- salt to taste
- pepper to taste
Preparation:
1 Dry toast the rice over medium heat, adding salt and pepper to taste. Stir the rice while toasting to prevent it from burning. When the rice is well toasted 2 add boiling water until the rice is completely covered. Let it cook 3 stirring occasionally and add boiling water when the rice becomes too dry.
When the rice is cooked al dente, remove it from the heat and begin stirring. 4 Add the cold butter and 5 sauté the risotto until it is completely absorbed. 6 Then add the grated parmesan and repeat the same movement until the mixture is perfectly stirred.
7 Place about a ladle of risotto in the center of a flat plate and 8 tap the risotto under the plate with the palm of your hand to distribute it. Finish the dish with 9 a final sprinkling of pepper and serve piping hot.
Advise
- Pot : to cook rice, use a steel or aluminum pot, avoiding non-stick ones if possible.
- Which rice : the most suitable types of rice are vialone nano and carnaroli.
- Toasting : The rice is toasted enough when you can't maintain contact when you touch it on top.
- When it's ready : Risotto is usually ready after about 15-20 minutes, but always taste it because it depends on the type of rice and how you cook it.
- Measure the water : before stirring, the risotto must be very fluid but not soupy, so as to facilitate the subsequent stirring.
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