Risotto alla Parmigiana - Recipe
Risotto alla Parmigiana is the basic recipe for all kind of risottos. The long and complex cooking process will well reward with a delicate and delicious Italian dish. Perfect for a special candle light dinner.
- Level: Hard
- Preparation time: 30 minutes
- Total time: 30 minutes
- Yield: 4 servings
Prepare the beef broth in a large pot and adjust of salt. Bring it to a simmer point. You will need to keep the broth handy and very hot during the entire process.
Wash the rice in cold water. Finely chop the onion.
In a large non stick pot heat the oil and then wilt the onion. Quickly add the rice. Allow few moments to heat up. Lower the heat.
Add the brandy and immediately flambes the rice. To do this operation light the rice using a long match and continue to stir until all the alcohol burns and all flames disappear. Use extreme caution and always make sure nothing flammable is close.
Using a ladle pour some beef broth into the rice. Cook until completely evaporated always stirring. Repeat pouring more ladles of broth and let evaporate until the rice is completely cooked. The secret for a great risotto is to repeat this operation many time always adding enough broth to allow some juice but not too much. Cook until the rice is \"al dente\", usually in about 20 minutes.
The last step is mantecare the rice. Remove from the flame. Add three tablespoons of butter and the Parmigiano cheese. Stir well with a wooden spoon until reaching the desired consistency. If it is too dry add a little bit of broth.
Top with fresh ground black pepper and serve immediately.
For the Flambe. Never pour liquor from a bottle into a pan that is near an open flame (the flame can follow the stream of alcohol into the bottle and cause it to explode). If the dish doesn\'t light, it\'s probably not hot enough. Once you add the liquor to the pan, do not delay lighting. You don\'t want the rice to absorb the raw alcohol and retain a harsh flavor. Ignite with a long match (such as fireplace matches or a long barbecue lighter). Always ignite the fumes at the edge of the pan and not the liquid itself. Never lean over the dish or pan as you light the fumes.
Choosing the right rice: for a perfect risotto use Italian rice variety like Vialone nano, Arborio or Carnaroli. The Italian rice is plump and oval shaped with white grains.