Parmigiano Risotto

As the evenings begin to draw in and get colder, there is nothing more comforting than a rich and creamy risotto. Created using Campanini Arborio rice, a rice renowned for its big grains which remain perfectly al dente in the centre, and the incredible Cravero Parmigiano Reggiano, this recipe is truly indulgent.

Difficulty:

Prep time: 10 minutes

Cook time: 40 minutes

Serves: 4

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Family Favourite

Ingredients

1L The Pure Stock Co. Chicken Stock
4 tbsp unsalted butter
1 medium onion finely chopped
1 clove garlic minced
360g Riseria Campanini Arborio rice
150ml dry white wine, such as Vergelegen Sauvignon Blanc (you can add more to taste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
90g freshly grated Cravero Parmigiano Reggiano, plus more for serving

Method

In a medium saucepan, bring the stock to a simmer and keep warm over low heat.
In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 1/2 cup of the warm stock into the rice mixture and simmer, stirring occasionally, until the stock is absorbed. Repeat, adding 1/2 cup of stock at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the remaining butter and the salt, pepper, and 1/2 cup of Parmigiano. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmigiano.

Recipe adapted from Riseria Campanini