Risotto 'alla Parmigiana' (2)

Method

1. Sauté one finely chopped medium onion in 40 g of butter until softened.
2. Add 340 g of risotto rice and coat until translucent.
3. Add one glass of dry white wine, and cook until reduced.
4. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre.
5. Add the grated Parmesan cheese, the egg yolks, stir well and serve.

Chef's tip

This recipe contains raw egg yolks and is therefore not suitable for elderly, little children or pregnant women.

Serving suggestion

This primo is great followed by a meaty course or a vegetable dish (non-starchy vegetables, though). If you want to keep the menu light, just match it with a nice colourful salad.

Wine selection

Alturio Refosco Friuli Aquileia DOC for the red wines, Colli di Parma Sauvignon for the white ones.

Family tip

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

Dish history

Risotto 'alla Parmigiana' is probably the easiest and best loved risotto recipe, the father of all other risottos and the basis for most of them. In spite of its simplicity, this risotto is both savoury and delicate at the same time. There are many ways of making it: while the special ingredient here is obviously Parmigiano Reggiano, the famous hard cheese that gives creaminess, aroma and taste to the risotto, some other items can play an important role too. In this version, for instance, raw egg yolks are used to make this dish even creamier. Just make sure you use fresh eggs, possibly organic or from truly happy hens!