Ingredients: Per 4 servings
- 10 oz Rice
- 1 lb leek
- ½ cup white wine
- 6 cups vegetable broth
- 1 cup grated Parmigiano Reggiano cheese
- 5 tablespoons butter
- salt to taste
Julienne the white part of leeks and cook in 2 tbsp butter in a saucepan for 10 minutes.
Add the rice and toast, stirring constantly for 2 minutes.
Then add the wine and stir until evaporated.
Wet the rice with the broth, adding a little at a time and stirring frequently. Continue cooking.
Season with salt and pepper.
When the rice is done, remove it from the heat and stir in the remaining butter and Parmigiano Reggiano cheese, mixing thoroughly to a creamy consistency.
Serve on individual dishes.
How to prepare risotto
There are three important steps to making risotto:
- toasting the rice: Sauté chopped onions in a pot with butter. Then add the rice and turn up the heat to “toast” the rice, causing it to absorb the fat and become translucent. Normally, one adds a splash of white wine and allows it to evaporate.
- cooking the rice: Keep the pot over medium heat and add boiling broth, a little at a time as it is absorbed by the rice. Stir often.
- finishing the rice: After the rice is done cooking, add the butter and grated Parmigiano Reggiano (if the recipe calls for it) and stir to create the creamy texture, typical of risotto. It should be neither too liquid, nor too dry.
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Parmigiano Reggiano is a DOP (Protected Denomination of Origin) cheese made of whole cow's milk from two milkings, one of which is partially skimmed.
Cylindrical in shape with slightly convex sides, Parmigiano Reggiano wheels have a diameter ranging from 14 to 17 inches, with a height of 7 to 9 inches, and a weight of 50 to 99 lbs.
It is recognizable by the markings on the rind and its unmistakable dots: the taste of Parmigiano Reggiano is fragrant, delicate, savory but not spicy.
This cheese works well as an ingredient in recipes, but can also be enjoyed alone. It is fun to taste cheeses of different ages (18 months, more than 24 months, more than 30 months) side-by-side.
This famous Italian cheese has ancient origins and was written about by such Romans authors as Columella, Varrone and Marziale, who described a cheese from Parma with characteristics similar to Parmigiano Reggiano.
In the mid-1300s, Giovanni Boccaccio, in his “Decameron,” describes serving macaroni and ravioli with Parmigiano Reggiano.
The Consortium of Parmigiano Reggiano, founded in 1934, is composed of cheese producers in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna, which are the traditional production areas.
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