Risotto with Castelmagno and hazelnuts
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.