Parmesan Risotto (Risotto alla Parmigiana)
Ingredients
- 320g Carnaroli or Arborio rice
- 1.2 litres hot salted water
- 50g butter, divided
- 1 tbsp extra-virgin olive oil
- 80g Parmigiano Reggiano, finely grated
- Salt, to taste
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Instructions
- 1
Keep the salted water at a gentle simmer in a small pot next to the stove.
- 2
Melt 20g of the butter with the olive oil in a wide, heavy pan over medium heat. Add the rice and toast it for 2 minutes, stirring, until the grains turn glassy at the edges.
- 3
Add a ladle of hot water and stir until it is almost absorbed. Keep adding water one ladle at a time, stirring often, for 16 to 18 minutes, until the rice is creamy but still has a slight bite.
- 4
Take the pan off the heat. Add the remaining 30g of cold butter and the Parmigiano, cover, and leave for 1 minute.
- 5
Beat the risotto hard with a wooden spoon for 30 seconds until glossy and loose (all'onda). Taste for salt and serve at once.
Notes
A plain risotto without onion, wine or stock. It is one of the seven recipes in our low-nickel recipe guide: every ingredient is rated low on our low-nickel food list. It is not a diet: follow the list your doctor or dietitian gave you.
Tips & Tricks
- Use a non-stick or enamelled pan if your doctor told you to avoid stainless steel cookware.
- The final off-heat beating with cold butter (mantecatura) is what makes it creamy, not cream.
More low-nickel recipes
Frequently asked questions
- Is this risotto nickel-free?
- No food is completely free of nickel. Every ingredient here is rated low on the published lists we summarize, but the lists disagree on some foods, so check them against your doctor's list.