The simplest things in the world are the most important.
I learnt it some evenings ago when I prepared for the first time Parmesan Risotto for me and my beloved guineapig (alias my boyfriend, the reason for whom I cook).
To be sincere, I was quite disappointed to have chosen such a simple, banal recipe but … surprise surprise…astonishing results.
It is a great recipe if you have few ingredients in your fridge and no time to go to the market. What you need is just rice, Parmesan (the true Parmigiano Reggiano, I mean) and broth. The core element is of course Parmigiano Reggiano , such wonderful and tasting Italian cheese that I really love.
The recipe comes from a present I received from my cousin, Laura, who is one of my best friends since more 20 years ago. Unbelievable how the time goes on so quickly. With her I lived a wonderful adolescence chatting, reading, writing, travelling and cooking. Despite everyone knows my love for food and cooking, she is the first to give me food-related presents. For 2008, I received the “Gastronauta. Le ricette della memoria e l’arte di fare la spesa” (Gastronauta. Recipes of the memory and the art to buy food) by Davide Paolini , that you can find here , or Sole24Ore with his weekly article on food. He is an Italian journalist, not only, food writer, not only. He is a Gastronauta, a sort in English of Foodtrotter.
Davide Paolini introduces Parmesan Risotto pointing on the fact that to test the quality of a chef/restaurant/etc. is necessary to taste the basic recipes, given that quality start from the base.
Curious about it?
PARMESAN RISOTTO
Adaptation of the recipe by Davide Paolini: Risotto alla parmigiana
Ingredients for 2 people
160g rice for risotti (Arborio or the one you prefer)
¼ onion shallot finely chopped
chicken broth
20 g butter
20 g grated Parmigiano Reggiano
Olive oil
In a saucepan, bring the broth to a simmer and keep warm.
In a separate pan, stir shallot and olive oil for some minutes, avoiding that shallot becomes brown. In case add some water.
Add the rice, cook, stir it with a wooden spoon until it starts to turn translucent. Add gradually the broth and cook as any risotto.
When the rice is ready, close fire. Then add the butter and Parmigiano Reggiano and stir to incorporate.
Serve immediately, just wait 2 minutes.
So in “my” recipe no wine. Despite the simple, quick risotto, it is a real success. I guarantee you.
How can I guarantee it will be a success? Paolo, the mentioned guinea pig, how to say…I quite embarrassed to say it…More embarrassing for him, sure…but…
Ok, at the end of the risotto he, literally, licked the plate. It is a rare behaviour by him. I had also to repeat the dish twice this week given his requests.
Try it !
With this post I participate to the Group Writing Project of Problogger . Participate with me. You have just to write a new post relevant for your blog and provide it with a killer title.
If you have doubts, problems, or have found some mistake in my post let me know, I’ll correct or help you.
Any other great recipe to propose?
For those interested in the Group Writing Project, don’t you find my title choice winning? Suggestions?
For other cheese based pasta and risotto recipes in my blog you find:
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Hey Rosella,
I thought I would come check out you blog…. I love it! Not too mention that have a huge weekness for Risotto. I am defintely trying this recipe this week. I will let you know how I get along. I may need some more tips.
Keep up the good work.
Zesty
Looks delicious…I have a two year old and I have a feeling he will love this too…Will give it a try.
I’m so happy you appreciate the recipe. Let’s see if you like it.
@ zestycook. I love risotto too. In my blog you can find some.
ottimo buona giornata
Sounds – and looks – delicious! I’m putting it on my menu for the weekend. Thanks!
Ava Semerau
And God Was Pleased: Biblical Principles for Creating Christian Success
@ caravaggio. auguri per i problemi tecnici col tuo blog
I also found your blog through problogger. I am happy you wrote this one in English. I love risotto, and will have to try this soon. Great title by the way. I will use google translater to read the rest of your blog!!
@ Robin. Let me know in what you’re interested. I can help you in the translation. By the way, my goal is to publish soon english and italian posts
I’ve always loved Risotto, I might try this recipe soon!
And thanks for visiting my blog as well! ^_^
Your “guinea pig” is living la dolce vita. I, too, would like to try this recipe but I wonder if I can use vegetarian broth. I suppose it might take away from the smoothness but I might give it a try. Looks so luscious….