Risotto Alla Parmigiana Recipes

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

PARMESAN RISOTTO (RISOTTO ALLA PARMIGIANA)

Steps:

• Put 50 g (2 ounces) of the butter in a large pan and melt it (Keep the remaining butter for later).
• Chop the onion...
• Add the finely chopped onion and sweat over a medium heat for about 3-5 minutes or until the onion is soft.
• Then add a spoonful of stock and continue cooking for about 1 minute.
• Get the rice...
• Add the rice and stir until the rice is completely coated with the butter. You can see that the rice will start to become translucent. Keep stirring and sweat the rice for a minute or two.
• Then, add the white wine, keep stirring and let the wine evaporate (it will probably take a couple of minutes).
• Now, add the stock and turn the heat to medium/low. The stock, which is kept simmering in order to stay hot, should be added at the rate of a couple of ladlefuls at a time and when this is absorbed, add more stock. Carry on in this way for about 15 minutes. During this stage, do not leave the pan alone and stir regularly (gently).
• Note: I have seen some people, to make it easier, adding most of the stock available directly at the start (like shown in the photograph) and to completely cover the rice. Then, they leave the pan alone for 15 minutes or so (simmering) and after they come back to continue the last stage. I suggest not to use this method because it is more what I would call "boiled rice" rather than a proper risotto.Very important:After 15 minutes, you will probably need an extra 3 to 5 minutes to complete the final stage of cooking (this time depends on the type of rice you are using). From now on, taste the rice every minute until the rice is cooked "al dente" (this means that the rice is tender outside, but still slightly firm to the bite in the centre). At the same time, the tasting will tell you if you need to adjust seasoning with salt. Regular but gentle stirring is required for the last minutes in order to avoid the risotto sticking to the bottom of the pan.In these last minutes, if the stock is completely absorbed, you can gradually add a bit more (say half ladle at a time) because at this final stage you do not want the risotto becoming too watery.
• Ready with the Parmesan...
• When the rice is perfectly cooked "al dente", add the Parmesan cheese and stir for few seconds.
• Then, put the cooker off, add all the remaining butter and stir until completely melted.
• Cover the pan with a lid for about 1 minute and allow the risotto to rest before serving it.
• Risotto should be served "all'onda" (like a wave). This means that when you serve it onto a plate, it should still flow a little.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
• Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
• Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
• Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.
• Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
• Spoon onto hot plates and take extra parmesan to the dinner table.

SIMON HOPKINSON'S RISOTTO ALLA PARMIGIANA RECIPE

Steps:

• Heat 40g of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.
• Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.
• Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.
• Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Immediately stir in two tbsps of cheese and the remaining butter. Cover and set aside for five mins.
• Season to taste with salt and freshly ground black pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.
• Spoon onto hot plates and take extra parmesan to the dinner table.

RISOTTO ALLA PARMIGIANA

Steps:

• Heat ½ the butter and sweat the onions.
• Add rice and stir until rice appears shiny.
• Using a 6 oz ladle, add 2 scoops of stock to the rice.
• Stir the rice over medium heat until almost dry.
• Repeat from step 3 until all stock has been used up.
• Stop cooking when rice is moist and creamy.
• Remove from heat and stir in remaining butter and parmesan cheese.

RISOTTO ALLA PARMIGIANA PLUS 3 OTHER FLAVOURS!

Steps:

• Place a large knob of butter in a wide reasonably deep pan then add the finely chopped onion to sweat for a minute.
• Add the rice (select your own preferred amount but remember how many cups added) and cook on medium heat constantly stirring until the rice becomes shiny.
• Add 1 cup of wine for each 4 cups of rice that you added. Stir.
• Add enough stock until it covers the rice and is about one finger above the level of the rice. (NOTE: He used veg stock made from carrots, celery, onion, but I wouldn't blame anyone for using a packet or bought stock!) Stir.
• Keep stirring on a low heat for around 18 mins and keep topping up with the stock when the mixture absorbs all the liquid.
• For Risotto alla parmigiana:.
• Warm another pan by swilling it with hot water and then empying it. Add the rissoto mix that you want to be Risotto alla parmigiana to the pan (assuming you want to try a few flavours that is). Add lots of cold unsalted butter. Add lots of grated fresh parmesan cheese. Add some black pepper. Stir and serve.
• For Risotto and blue cheese:.
• Warm another pan by swilling it with hot water and then emptying it. Add the risotto mix that you want to the pan. Add a small amount of butter and crumble in Gorganzola cheese. Stir and serve.
• For Risotto and river shrimp:.
• When you start the risotto making process season some small river shrimp with mixed herbs, salt and pepper. Warm another pan by swilling it with hot water and then emptying it. Add the risotto mix that you want to the pan. Add the seasoned river shrimp, some extra virgin olive oil, and black pepper. Stir and serve.
• For Risotto and truffles:.
• Warm another pan by swilling it with hot water and then emptying it. Add the risotto mix that you want to the pan. Open a jar of truffles in oil. Finely chop the truffles and add with some butter to the pan. Stir and serve.