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Parmigiano Reggiano cheese risotto


  • 280g Carnaroli Gran Riserva brand rice
  • 30g Onion
  • 1dl Chardonnay wine
  • 2l Chicken broth
  • 50g Butter
  • 80g 24 month aged Parmigiano Reggiano cheese

Chop finely the onion and simmer with a pat of butter, add the rice and toast it carefully for almost three minutes then let add the wine. Cook until the wine evaporates and begin adding the broth for fifteen minutes until the rice is cooked.

Remove the rice from the flame and cover and let it rest for 2 minutes.

Then mix vigorously with butter and cheese and divide into four portions and place the cheese chips on the side.

For the Parmigiano cheese chips

  • 80g Parmigiano Reggiano cheese

Place oven paper on a tray and cover with grated Parmigiano Reggiano cheese then place in the microwave for 2 minutes, remove and let cool finally breaking into fourths.

The fresh flavour of Ferrari Brut creates an excellent accompaniment for the softness and fattiness of the risotto.