Risotto Alla Parmigiana

A classic Italian rice dish made by stirring rice with stock, finished with butter and Parmesan for a glossy texture.

Vegetarian Italian Gluten Free Rice Risotto

Estimated Nutrition

Calories

410.6

kcal / serving

1642.4 kcal total

Carbs

44.6g

per serving

178.5 g total

Fat

19.6g

per serving

78.4 g total

Protein

8.4g

per serving

33.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for frying onions

Unsalted Butter

remaining butter for finishing

tbsp

Parmesan

freshly grated

GrainsCereals

200

Carnaroli Rice

Liquids

125

Vermouth

dry

400

Chicken Stock

lightly flavoured

NutsSeeds

piece

Salt

to taste

piece

White Pepper

freshly ground, to taste

Vegetables

piece

Onion

large, finely chopped

Method

Season with salt and pepper and serve on hot plates with extra cheese.

Heat 40g of butter in a deep heavy-based pan and fry the onion until soft.

Heat the stock in a separate saucepan and add the vermouth to the onions.

Stir in the rice until shiny then gradually add stock one ladle at a time until absorbed.

Remove from heat when rice is tender but sloppy and let stand covered for three minutes.

Beat in the remaining 35g of butter and the cheese until the rice is slick and glossy.