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Risotto with Parmigiano Reggiano: a simple and quick dish that will never go out of style

risotto al parmigiano reggiano
Table of Contents

Parmigiano Reggiano risotto is a classic of Italian cuisine loved all over the world for its goodness and refinement.

This delicious dish embodies the elegance and simplicity of the Italian culinary tradition, celebrating the unmistakable taste of Parmigiano Reggiano cheese, one of the country’s gastronomic treasures.

Offering a Parmigiano Reggiano risotto to your guests is a gesture of hospitality and generosity that is sure to conquer their palates. This dish is perfect for special occasions where you want to delight guests with a memorable dining experience.

It can be served as a main course in a sophisticated menu or as a main course in a more casual dinner.

Quality ingredients of parmesan risotto

Quality ingredients are the beating heart of any self-respecting Parmesan risotto.

  • The choice of rice is fundamental: it is preferred to have the ability to absorb liquids and release starch, key elements to obtain that indispensable creaminess.
  • Parmigiano Reggiano is the other undisputed protagonist: it must be PDO, thus guaranteeing the origin and quality of the cheese, and aged at least 24 months to best express its intense and fruity character.
  • No less important are the broth, preferably homemade with fresh ingredients, and the butter, which must be of excellent quality to cream the risotto properly.

    Water, which is often underestimated, also plays a crucial role: it must be pure and possibly low in limescale so as not to alter the flavor of the other ingredients.
  • Finally, a pinch of salt and a grind of fresh black pepper can make all the difference in balancing and enhancing the flavors.

These ingredients, combined with the mastery of those who cook, transform Parmesan risotto into a dish that is both simple and rich in nuances, capable of conquering the palate and telling a story made of tradition, passion and attention to quality.

Step-by-step preparation

The step-by-step preparation of Parmesan risotto is a ritual that requires patience and precision.

  • It starts with the roasting of the rice: a crucial phase where the grains are browned in a pan with a sauté of onion and a drizzle of oil until they become translucent, ready to absorb the flavors.
  • Then, proceed with the addition of the broth: hot and poured gradually, it allows the rice to cook evenly and develop that creamy consistency so desired.
  • During cooking, it is important to stir the risotto frequently , to prevent it from sticking and to promote the release of starch.
  • Once the rice has reached al dente cooking, we move on to the creaming phase: a magical moment where cold butter and Parmigiano Reggiano are mixed with the risotto away from the fire, giving the dish an unmistakable creaminess and flavor.
  • Finally, once creamed, the risotto should be left to rest for a couple of minutes before being served. This allows the flavors to blend further and the texture to settle perfectly.
  • Serving Parmesan risotto requires a final touch: a sprinkling of fresh Parmesan cheese and, for those who wish, a pinch of freshly ground black pepper to enhance its taste.

With these steps, Parmesan risotto is transformed into a culinary experience that celebrates Italian traditionin every spoonful.

Risotto-with-Parmigiano Reggiano: a simple and quick dish that will never go out of style

Pairings with parmesan risotto

Pairings with Parmesan risotto are a key aspect to enhance the taste of this rich and creamy dish. Choosing the right wine can turn a simple meal into a memorable dining experience.

Traditionally, it is recommended to serve Parmesan risotto with a white wine, which with its acidity and freshness nicely contrasts the richness of the cheese. A Pinot Grigio or Chardonnay are excellent choices, as their light and fruity flavor profiles don’t overpower the delicate flavor of the risotto.

For those who prefer red wine, a young and lively Barbera can be an intriguing alternative. Its acidity and fruity notes go well with the sweetness of Parmigiano Reggiano. In addition, for a more local touch, a sparkling and slightly tannic Lambrusco can pleasantly surprise, adding an effervescent dimension to the meal.

In addition to wine, Parmesan risotto can be accompanied by a simple green salad , topped with an emulsion of extra virgin olive oil and balsamic vinegar, to add a touch of freshness and lightness to the dish.

Adding a side dish of grilled or steamed vegetables , such as asparagus or zucchini, can also balance out the richness of the risotto, creating a balanced and satisfying meal.

Storing & Reheating

Storing and reheating Parmesan risotto are important steps in maintaining the quality and flavor of the dish even after preparation. Ideally, risotto should be eaten immediately after cooking, when its creaminess is at its peak.

However, if you find yourself having leftover risotto, you can store it in the fridge for up to 1-2 days. Be sure to transfer it to an airtight container to preserve its freshness.

To reheat risotto, the key is to restore its original creaminess. You can add some broth or water while it heats up over low heat, stirring gently to prevent it from drying out or sticking to the pot.

Some people prefer to use the microwave, which is faster, but even then, it is advisable to add a little liquid and cover the dish to retain moisture.

It is important not to reheat the risotto several times, as this can compromise the texture and flavor. Also, if you’re going to add fresh ingredients like herbs or other seasonings, do so after reheating the risotto to preserve its freshness and taste.