Risotto alla Parmigiana: Here is the recipe and how to serve the Italian dish

Sept. 22, 2014 - PRLog -- Fall is just around the corner and with the new season not only the weather and the nature change but we are also bringing delicious fall dishes back to the table. Try for example this typical Italian dish: Risotto alla Parmigiana.

In summer we usually all appreciate fresh salads and light meals but with the colder temperatures our appetite for comfort food is coming back. One of the best soul foods is an Italian classic, the Risotto. Our favorite: Creamy with delicous parmesan cheese. Try this northern Italian dish that sure everyone will like. Here is the recipe:

Ingredients (for 4):

-400g Arborio or Carnaroli rice
-1 onion, finely chopped
-60 g butter
-80 g grated Parmigiano Reggiano
-About 1 liter of broth (beef, chicken, vegetable, whichever you prefer)
-1 glass of white wine
-Salt and pepper

Preparation:
Melt half of the butter in a large saucepan, add the onion and brown it, then add the rice and toast until it has a slightly transparent color. Next add the white wine. After a few minutes add some broth, let it cook for 15-20 minutes, stiring regularly and adding a bit of broth whenever it's getting dry.

When the rice is cooked sprinkle the parmesan over it, add the butter, salt and pepper to taste and give it one last stir.

The last question is how to serve the risotto. On a dinner plate or in a soup plate? Usually, risotto is served in a deep soup plate as it is traditionally served on its own. Choose some simple plates like the soup plates „Parma“ (http://myhome.bormioliroccocasa.com/myhome/en/home/catalo...) from Bormioli Rocco. The ideal plate that even has the perfect name for the dish you want to serve! Sprinkle a little more parmesan over the risotto and enjoy!