Parmigiana risotto with dill flavored
Ingredients for 4:
- 5 cups of rice (typology: it depends a lot on the area of origin.) Personally I use the Vialone Nano, or the Roma Raramente the Carnaroli)
- 200 grams of grated Parmesan cheese
- 1 medium-sized golden onion
- a knob of butter, 4 tablespoons of extra-virgin olive oil, salt and pepper, q.b.
For the broth:
- 2 carrots
- 2 coasts of celery with their leaves
- 1 onion
- 1 bay leaf
- mixture of smells and spices (2 cloves, a piece of ginger root, a few grains of black pepper, a sprig of rosemary, a sprig of sage, all gathered inside a closed gauze, or inside a retina for teas)
Recipe:
Wash the vegetables for the stock, peel the carrots and cut them in half, as well as the celery, cut the onion into quarters, place them in a high-edged pot, cover with cold water, put them on the stove and bring to the boil together with the spices in the retina and a tablespoon of coarse salt. Once the boil has been reached, continue to simmer for about half an hour.
Chop the golden onion, put it in a saucepan with two tablespoons of olive oil and fry until the onion softens. After the first 5 minutes, add 3-4 tablespoons of hot water to make the sauté lighter to digest.
Chop the dill after washing it. Put it on a clean cloth to dry in a dry place (and possibly in the shade
Remove the onion from the heat and place it on a separate plate. Wash the pan, dry it well, put two tablespoons of extra virgin olive oil and bring them to temperature. Add the rice, mix well and toast for 5 minutes. In this way it will be less easy to overcook it.
Pour a ladle of broth, the onions set aside and mix well. Proceed with cooking over low heat, taking care to mix (almost) continuously and adding the broth gradually, as it is absorbed.
When the rice is ready, but still al dente (it takes between 16 and 18 minutes of cooking), turn off the heat, pour the Parmesan, the knob of butter and chopped fresh dill.
Stir with plenty of energy and cover the pan for a couple of minutes.
Serve hot with a few leaves of dill to decorate the dish.
When the rice is ready, but still al dente (it takes between 16 and 18 minutes of cooking), turn off the heat, pour the Parmesan, the knob of butter and chopped fresh dill.
Stir with plenty of energy and cover the pan for a couple of minutes.
Serve hot with a few leaves of dill to decorate the dish.
