Darts Farm

Topsham, Devon
EX3 0QH
Tel: 01392 878 200
Email: info@dartsfarm.co.uk

Parmigiano Risotto

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
Campanini Parmigiano Risotto Image 1
Campanini Parmigiano Risotto Image 2

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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

  1. In a medium saucepan, bring the stock to a simmer and keep warm over low heat. 
  2. 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. 
  3. 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. 
  4. 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


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