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Risotto alla parmigiana

Rice30 minutes4 people425 calories
1/52/53/54/55/5 (33 votes)
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By Ascen Jimenez

We propose you a very simple risotto, made from Parmesan. We will start by preparing the rice with a little onion, wine and vegetable broth. The Parmesan, which we will grate in Thermomix, we will add it at the end.

You can serve it as a first course or also as Garrison, serving it as you see in the photo.

En Thermorecetas we have various rice dishes like this. I leave the link to some of them: Orange and carrot risotto, Sausage and broccoli risotto, and Eggplant risotto 

Risotto alla parmigiana

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Risotto alla parmigiana
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: Rice dishes
  • Calories: 425
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 40 g of Parmesan cheese in pieces
  • 30 g onion
  • 40 butter g
  • 10 g of extra virgin olive oil
  • 320 g of rice for risotto (Carnaroli, Arborio ...)
  • 60 g of white wine
  • 720 g of vegetable broth
  • Get out if you have to
  • Parsley for garnish
  • Some flakes of Parmesan, to decorate

Preparation

  1. We put the Parmesan in the glass and grate it in speed 10 (10 seconds will be enough). We remove the grated cheese from the glass and reserve it.

  2. Without washing the glass we put the onion in it and program 5 seconds, speed 5.

  3. We add 20 g of butter (the other 20 g we leave for last, to butter risotto) and olive oil. We program 3 minutes, 120º, speed 1.

  4. We add the rice and, without putting the beaker, we program 3 minutes, 120º, left turn, speed 1.

  5. We now add the white wine and program 1 minute, 100º, left turn, speed 1. Also without beaker.

  6. Add the vegetable broth and, if you need it, the salt. Mix with the spatula, stirring well the rice that is at the base of the glass. We program 12 minutes, 100º, left turn, speed 1. In this step we put the basket on the lid instead of the cup.

  7. Let the rice rest in the glass for 1 minute.

  8. We put the rice in a source or bowl. We add the 20 g of butter that we have left and the cheese that we have grated at the beginning and we butter our rice, with the spatula.

  9. Serve immediately, if we want, using a plating ring and with a little parsley and some Parmesan slices.

More information - Orange and carrot risotto, Sausage and broccoli risotto, and Eggplant risotto 


Discover other recipes of: Rice and Pasta, International kitchen

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