- 1 lb Carnaroli rice
- 1 onion, finely chopped
- 1 ¾ oz butter
- 2 oz grated Parmigiano Reggiano cheese
- 4 cups meat broth
- 1 cup dry white wine
- salt to taste
15 minutes preparation + 16 minutes cooking
Place a large pot over medium heat. Add 2 tablespoons of butter. Once the butter has melted, add the finely chopped onion.
When the onion is golden, add the rice and toast it for a couple of minutes until transparent. Then add the white wine, sitr and let cook.
Once the wine has evaporated, add the broth, a little at a time, and cook the risotto over low heat for 15 minutes or until it is done cooking.
When done, remove the pot from the heat, adjust the salt and stir in the remaining butter and grated Parmigiano Reggiano. Stir until creamy and serve immediately.
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Wine is a fundamental part of Italian cuisine. It is used not only as a beverage to accompany a meal, but also as an ingredient in many recipes. It is used to baste meats and prepare rice dishes.
Together with bread and olive oil, wine is considered a part of the Mediterranean trio. These ingredients characterized the development of the ancient Mediterranean civilizations, especially the Greek and Roman ones.
Although there are many stories about how wine was discovered, no one can say with any certainty when man decided to ferment grape juice for the first time. Records show that people were making wine in Georgia over 5,000 years ago.
The Phoenicians and Etruscans were the ones to introduce the cultivation of grapes in Italy. It was the Etruscans, however, to use wine as an ingredient for cooking for the first time. They used wine to marinate meat in order to conserve it, as well as a way to flavor other ingredients, exactly how it is used today to make risotto.
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