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Learn how to make creamy parmesan risotto with this parmesan risotto recipe from Michelin-starred chef Riccardo Camanini. Through The Eyes of The Chef will teach you how to cook this classic Italian parmesan risotto like a pro. With tips, tricks and techniques from one of Italy’s best chefs. This is cooking up close and personal.
Carnaroli rice gr.140
Extra Virgin Olive Oil gr.10
Parmigiano Reggiano Cheese, freshly grated gr.50
White Wine gr.25
White Vinagre gr. 5
Boil a pan of unsalted water. Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the
rice gently for 2–3 minutes, stirring constantly so that the rice does not burn.
Lightly season the rice and add hot water, a little at a time, allowing it to reduce and
absorb as you stir before adding more in. Stir continuously for 15–20 minutes, until
the risotto is thick and creamy, and the rice is cooked but still has a little bite in the
centre of the grain.
When the risotto is cooked, remove the pan from the heat and vigorously stir in the
butter and grated Parmesan cheese, a little bit of extra virgin olive oil and a white vinegar.
To serve, place in the centre of a warmed bowl.
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