Modern twists on time-honoured favourites.
Risotto alla parmigiana
What you need
- [ ] 340 g Riso Gallo Risotto rice
- [ ] 40 g butter
- [ ] 1 finely chopped medium onion
- [ ] 1 glass of dry white wine
- [ ] 1.2 l hot vegetable or chicken stock
- [ ] 200 g grated Parmesan
- [ ] 2 egg yolks
How to prepare:
Risotto alla parmigiana: this recipe contains row egg yolks is therefore unsuitable for elderly, young or pregnant women. Sauté one finely chopped medium onion in 40 g of butter until softened.
Add 340 g of Easy to Cook Risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated. Add 1 l hot chicken or vegetable stock and simmer, stirring occasionally.
After 14 minutes the stock will have been absorbed, the risotto will be cooked and creamy, yet retaining a desired bite in the centre. For less ‘al dente’ consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the risotto has reached the desired consistency. Stir through grated Parmesan cheese the egg yolks stir and serve.