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?
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
20 g butter
20 g grated Parmigiano Reggiano
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: