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Risotto alla parmigiana




Philadelphia spreadable cheese

100 grams

Grated Parmesan cheese

80 grams

White table wine

1 glass

Iodized salt

to taste


1 half


40 grams

Carnaroli rice

320 grams


1000 grams

Bouillon cube, classic flavour

15 grams

first courses from Italy

Risotto alla parmigiana

Risotto alla parmigiana

vegetarian with lactose source of B vitamins

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto alla parmigiana

A first simple dish, creamy and fast to be carried out

Risotto alla parmigiana step 1

step 1

Prepare the broth to be hot. Put in a pan on the heat half the butter available

Risotto alla parmigiana step 2

step 2

Combine butter and brown the onion, just browned, add the rice and toast the rice for 4 minutes

Risotto alla parmigiana step 3

step 3

Pour the high flame wine and let evaporate. As soon as it has evaporated, mix well and add a ladle of broth

Risotto alla parmigiana step 4

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

Risotto alla parmigiana step 5

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.

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