Risotto with Castelmagno and hazelnuts
10 recipes
Risotto alla parmigiana
ingredients
servings
4
Philadelphia spreadable cheese
100 oz
Grated Parmesan cheese
80 oz
White table wine
1 glass
Iodized salt
to taste
Onions
1 half
Butter
40 oz
Carnaroli rice
320 oz
Water
1000 oz
Bouillon cube, classic flavour
15 oz
first courses from Italy
Risotto alla parmigiana
Risotto alla parmigiana
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first simple dish, creamy and fast to be carried out
preparation
step 1
Prepare the broth to be hot. Put in a pan on the heat half the butter available
step 2
Combine butter and brown the onion, just browned, add the rice and toast the rice for 4 minutes
step 3
Pour the high flame wine and let evaporate. As soon as it has evaporated, mix well and add a ladle of broth
step 4
As soon as the broth for cooking will be absorbed, add a little at a time. Cook the rice for about 16 minutes, making sure to stir frequently
step 5
Move the pan from the heat with the risotto. Add the cheese to the risotto, the remaining butter and season with salt and Philadelphia. Mix well and serve hot.
