Parmigiano Risotto: The Creamy Recipe

The King of Risottos

Parmigiano Reggiano Risotto is the most elegant and refined risotto of Italian cuisine. Simple in ingredients (only 5!), complex in execution, sublime in result. A dish that separates cooks from great chefs.

Parmigiano Reggiano Risotto

Ingredients (4 people)

Essential

• ✅ Carnaroli rice: 320g (80g/person) - THE BEST!
• ✅ Vegetable broth: 1.2-1.5 liters (homemade!)
• ✅ Parmigiano Reggiano PDO 36 months: 150g grated LAPA
• ✅ Butter: 80g (20g/person)
• ✅ White onion: 1/2 small (50g)
• ✅ Dry white wine: 100ml (optional but recommended)
• ✅ Extra virgin olive oil: 2 tablespoons
• ✅ Salt: to taste

Forbidden

• ❌ Bouillon cube (too salty, covers Parmigiano!)
• ❌ Cream (it's risotto, not cream!)
• ❌ Pre-grated Parmigiano (doesn't melt!)
• ❌ Other cheeses (only Parmigiano!)
• ❌ Garlic, herbs (too invasive!)

Step-by-Step Recipe

1. Prepare Vegetable Broth (1 hour before)

Broth ingredients (1.5L):

• Carrots: 2
• Celery: 2 stalks
• Onion: 1
• Tomato: 1
• Parsley: 1 bunch
• Salt: to taste
• Water: 2 liters

Procedure:

• Cut vegetables coarsely
• Boil in 2L water
• Cook 40-50 min on low heat
• Strain, keep hot
• IMPORTANT: Broth must be BOILING during risotto cooking!

Broth ingredients (1.5L):

2. Toast Rice (5 min)

Procedure:

• Wide thick-bottom pan (NO non-stick for risotto!)
• Extra virgin olive oil 2 tablespoons + butter 20g
• MEDIUM heat
• Very finely chopped onion
• Sauté 3-4 min (must become transparent, NO golden!)
• Add Carnaroli rice 320g
• Toast 2-3 min stirring
• Goal: Grains translucent at edges, opaque in center

Why toast?

• Seals external starch
• Even cooking
• Grain stays al dente
• Gradual starch release (creaminess!)

Why toast?

3. Deglaze with White Wine (2 min)

Procedure:

• Toasted rice
• Raise heat to HIGH
• Pour 100ml dry white wine
• Stir vigorously
• Let alcohol completely evaporate (1-2 min)
• When you no longer smell alcohol = ready

Why wine?

• Acidity balances butter/Parmigiano fattiness
• Complex aroma
• Lombard tradition

MISTAKE:

4. Cook Risotto (16-18 min)

THE MOST IMPORTANT PART!

Procedure:

• MEDIUM heat (constant!)
• First ladle boiling broth (150-200ml)
• Stir gently but constantly
• When broth absorbed: Add another ladle
• Repeat for 16-18 minutes total
• Taste after 14 min: grain must still be hard in center
• At 16-17 min: Perfect al dente grain (slight resistance to bite)
• Turn off heat 1 minute BEFORE ideal cooking

First ladle boiling broth

Consistency: Risotto must be "all'onda" (waves in plate if tilted)

CRUCIAL: To Stir or Not to Stir?

ALWAYS STIR! (contrary to what many say)

Why stir:

• Releases starch from grain (creaminess!)
• Even cooking
• Prevents sticking
• Perfect emulsion

Broth quantity:

5. Mantecatura (3 min) - THE MAGIC MOMENT!

Starred mantecatura procedure:

• Turn off heat (ALWAYS off heat!)
• Add cold butter 60g cubed
• Parmigiano Reggiano 100g freshly grated
• Salt if necessary (little! Parmigiano is salty)
• Stir VIGOROUSLY 2-3 minutes
• Movement: Toss pan back-forth (chef move!)
• Add broth if too thick (30-50ml)
• Goal: Creamy, velvety, "all'onda"

Perfect mantecatura test:

• Tilt pan: risotto slides slowly like lava
• Texture: Liquid velvet, NO grainy
• Flavor: Intense but delicate Parmigiano

Stir VIGOROUSLY

MISTAKE #2: Little butter/Parmigiano = Dry, flat risotto!

MISTAKE #3: Pre-grated Parmigiano = Lumps, doesn't melt!

6. Plate and Serve

Procedure:

• Deep plates HOT (heat before!)
• Pour risotto in center
• Level gently with spoon
• Sprinkle Parmigiano Reggiano 50g (generous!)
• Optional: Parmigiano shavings with vegetable peeler
• Optional: Drizzle raw extra virgin olive oil (fragrant!)
• Serve IMMEDIATELY (risotto doesn't wait!)

Procedure:

Common Mistakes (and Solutions)

❌ Mistake #1: Gluey/Clumpy Risotto

Cause: Too much released starch, stirred too aggressively

Solution:

• Stir GENTLY (don't whisk!)
• Correct toasting (seals starch)
• Carnaroli (releases less starch than Arborio)

❌ Mistake #2: Dry Risotto

Cause:

Solution:

• Turn off 1 min before ideal cooking
• Add broth in mantecatura
• Generous butter/Parmigiano (80g+150g!)
• Serve immediately (dries quickly!)

❌ Mistake #3: Soupy Risotto

Cause:

Solution:

• Add broth gradually (ladle at a time!)
• Cook 17-18 min (NO less!)
• Mantecatura absorbs liquid

❌ Mistake #4: Grains Too Hard

Cause:

Solution:

• Cook 18-20 min if necessary
• Broth ALWAYS boiling!
• Taste every 2 min after 14 min

❌ Mistake #5: Flat Flavor

Cause:

Solution:

• Homemade broth (authentic flavor!)
• 36-month Parmigiano LAPA (intense!)
• Salt gradually during cooking

Parmigiano Risotto Variations

Parmigiano Risotto with Truffle Shavings

Addition:

• White/black truffle: 20-30g shaved
• Add at end, on top of plated risotto
• NO cooking (loses aroma!)

Solution:

Parmigiano and Saffron Risotto

Addition:

• Saffron: 1 sachet (0.15g) dissolved in broth
• Add at mid-cooking
• Golden yellow color, delicate aroma

Result:

Parmigiano Risotto Mantecated with Prosecco

Variation:

• Replace 50ml final broth with Prosecco
• Add in mantecatura
• Result: Sparkling, fresh, elegant!

Parmigiano Risotto with Parmigiano Cream

Starred technique:

• Prepare cream: 50g Parmigiano + 50ml cream + 30ml milk
• Heat, blend until velvety
• Pour on plated risotto (don't mix)
• Result: Extreme creaminess, "wow" dish!

The Science of Creamy Risotto

Why is Carnaroli the Best?

Carnaroli characteristics:

• Long grain (7mm)
• High amylose content (23-25%)
• Holds cooking (NO crumbling!)
• Gradually releases starch
• Harder core (perfect al dente!)

vs Arborio:

• Arborio: Shorter grain, less amylose
• Releases too much starch (gluey!)
• Easily crumbles
• OK for rustic risottos, NO for Parmigiano

vs Vialone Nano:

• Small, round grain
• Absorbs much broth (soupy!)
• Typical Veneto (liquid risottos)
• NO for creamy Lombard risotto

vs Arborio:

The Role of Butter

Butter in mantecatura:

• Fats emulsify with rice starch
• Create velvety texture
• Balance Parmigiano saltiness
• Make risotto "all'onda"

Price:

Parmigiano 36 Months vs 24 Months

Caratteristica	24 Months	36 Months
Flavor	Delicate, sweet	Intense, complex
Crystals	Few	Many (crunchy!)
Meltability	High	Medium (drier)
Price	€18-22/kg	€28-35/kg
Best for	Delicate risottos	Parmigiano risotto

Advice:

Wine Pairings

Whites (Recommended)

• 🍷 Franciacorta DOCG - Classic method sparkling, elegant
• 🍷 Gavi di Gavi DOCG - Cortese, mineral, fresh
• 🍷 Soave Classico - Garganega, delicate, floral
• 🍷 Verdicchio Castelli Jesi Riserva - Structured, savory
• 🍷 Lugana DOC - Trebbiano, fruity, versatile

Light Reds

• 🍷 Pinot Nero Alto Adige - Delicate, elegant, low tannin
• 🍷 Barbera d'Asti - Fresh, acidity balances fattiness

Soave Classico

FAQ Parmigiano Risotto

Carnaroli, Arborio or Vialone Nano?

CARNAROLI! (without doubt for Parmigiano risotto)

Why:

• Holds cooking perfectly
• Creamy without being gluey
• Ideal al dente
• Preferred by starred chefs

CARNAROLI!

How Much Parmigiano per Person?

Generous formula: 35-40g/person

For 4 people:

• Mantecatura: 100g
• Garnish: 50g
• Total: 150g (37.5g/person)

Adjustment:

• Light: 25g/person (100g total)
• Medium: 30g/person (120g total)
• Rich: 37.5g/person (150g total) ✅ RECOMMENDED
• Starred: 50g/person (200g total) 🌟

Can I use bouillon cube?

NOT RECOMMENDED!

Cube problems:

• Too salty (covers Parmigiano!)
• Artificial flavor
• Glutamate invades
• Impossible to regulate salt

NOT RECOMMENDED!

Alternative: Quality organic vegetable broth (€3-4/liter, but decent)

Can I prepare risotto in advance?

NO! Risotto is a "moment" dish.

What can be prepared:

• ✅ Broth (up to 2 days before, fridge)
• ✅ Grate Parmigiano (max 1h before, cover!)
• ✅ Chop onion (max 2h before)
• ❌ Cooked risotto (becomes glue!)
• ❌ Half-cooked risotto (technique exists but not recommended)

NO!

How to recover leftover risotto?

Cold risotto is good for:

1. Arancini:

• Cold risotto + egg + breadcrumbs
• Form balls with mozzarella heart
• Bread and fry
• Result: Crispy outside, creamy inside!

2. Riso al salto:

• Cold risotto pressed in pan
• Butter, medium heat
• Form crispy crust underneath
• Flip like omelet
• Result: Crispy cake!

3. Suppli:

• Like arancini but cylindrical shape
• Stringy mozzarella heart
• Roman tradition

2. Riso al salto:

Better pot or wide pan?

WIDE PAN! (wide pan with low sides)

Why:

• Even evaporation
• Easy stirring
• Visual cooking control
• More effective mantecatura

Ideal characteristics:

• Diameter: 28-32cm
• Thick bottom (distributes heat)
• Sides 8-10cm
• Non-stick bottom? NO! (traditional steel/aluminum)

WIDE PAN!

LAPA Products for Perfect Risotto

Parmigiano Reggiano PDO 36 Months LAPA

• ✅ PDO Certification Parmigiano Reggiano Consortium
• ✅ Aging 36-40 months (vs 24 standard)
• ✅ Production area: Parma/Reggio Emilia (PDO heart)
• ✅ Artisanal processing selected dairies
• ✅ Flavor: Intense, complex, crunchy crystals
• ✅ Meltability: Optimal for mantecatura
• ✅ Milk: 100% Friesian/Red Reggiana cows

Available formats:

• 250g freshly grated: €8.50 (convenient!)
• 500g piece: €16
• 1kg piece: €30
• 2kg wedge: €56
• 10kg half wheel: €260

Why 36 months?

• Protagonist flavor of risotto
• Tyrosine crystals (crunchiness!)
• Aromatic complexity
• Gourmet experience

Available formats:

Carnaroli Riserva Rice San Massimo LAPA

• ✅ Variety: Classic Carnaroli (NO hybrids!)
• ✅ Cultivation: Po Valley (ideal terroir)
• ✅ Grain: 7mm long, 99%+ intact
• ✅ Aging: 12 months (more compact grain!)
• ✅ Packaging: Vacuum-sealed (freshness!)

Formats:

• 500g: €6.50
• 1kg: €12
• 5kg: €55 (restaurants)

Difference vs normal Carnaroli:

• 12-month aging (vs 0-3 months normal)
• Harder grain (holds cooking better!)
• Less surface starch (NO gluey!)
• Price: €12/kg vs €8/kg normal

Packaging:

High Quality Centrifuged Butter LAPA

• ✅ Milk: 100% fresh dairy cows
• ✅ Fat: 82-84% (vs 80% normal)
• ✅ Processing: Centrifuged (less water!)
• ✅ Flavor: Delicate, sweet (NO acidic!)
• ✅ Storage: Vacuum-sealed 250g (convenient!)

Formats:

• 250g: €4.50
• 500g: €8.50
• 1kg: €16

Why quality butter?

• Perfect mantecatura (emulsifies better!)
• Delicate flavor (NO covers Parmigiano!)
• Less water (NO soupy risotto!)

Parmigiano Risotto Kit LAPA

Complete Kit (4 people):

• Parmigiano Reggiano 36 months 200g freshly grated
• Carnaroli Riserva Rice 400g
• Centrifuged Butter 100g
• Organic vegetable broth 1L
• Detailed chef recipe

Why quality butter?

📧 [email protected] | 📞 +41 XX XXX XX XX | 🌐 www.lapa.ch/kit-risotto-parmigiano

Conclusion: Risotto is Technique

Parmigiano Risotto is proof that Italian cuisine is technique before ingredients: 5 simple elements, but perfect execution required. Toasting, gradual cooking, vigorous mantecatura, precise timing.

3 final secrets:

• 36-month LAPA Parmigiano: Protagonist flavor, extreme aging, crunchy crystals
• Carnaroli Riserva: 12-month aged grain, holds cooking, NO gluey
• Off-heat mantecatura: Butter 80g + Parmigiano 100g, stir 3 min, all'onda!

and you'll serve a risotto your customers will judge as starred restaurant quality.

Buon Risotto!

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Buon Risotto!