Parmesan risotto
Parmesan risotto, a typical Italian menu cannot miss a risotto, maybe with a pork sausage recipe.
This parmesan risotto is one of the easiest recipes that may introduce you to Italian risotto's realm. You'll see how easy it is to cook a delicious risotto with no difficulty.
I personally use Italian parboiled rice. I like its big grains and do not worry about overcooking it.
You can use carnaroli or arborio rice qualities too.
You'll need (4 people):
• 0.88lb of Italian rice
• 1 tablespoon of tomato puree
• (if you want to add pork sausage, consider 0.44lb)
• about 33.8oz of broth (in case you don't have the time to do it, use cubes)
• half onion (do not chop it, but prick it with a toothpick so that you will easily take it away after cooking)
• 2 tablespoons of extra virgin olive oil
• salt
• 1 tablespoon of butter
• 4 tablespoons of grated parmesan cheese
How to prepare:
Put the oil into a pan and add the onion (if you want to prepare a pork sausage risotto, at this point add the minced sausage and cook it until it is coloured).
Let it cook for a while and then add the rice. Mix it for a while, paying attention not to colour it.
Then add about 2 cups of broth, salt (pay attention, as broth, specially if you're using cubes, is salty), the tomato puree and mix it well. As soon as it boils, cover the pan with its top and lower the gas.
Once in a while, take off the top and mix it, adding some broth.
After about 10/12 minutes, as you begin to see it seems done, taste a grain to check its cooking.
Be careful not to add too much broth. That's the reason it is added once in a while.
Right before it's done (you taste the grain and it's cooked, but needs yet a minute), add the butter, the grated parmesan and mix it vigorously, turning off the gas. Then close the pan and leave it rest for 5 minutes.
It's ready! Put it into the serving plate and... enjoy!
parmesan cheese (Parmigiano Reggiano)
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