Indulge in the rich, nutty flavors of authentic Parmigiano Reggiano, crafted with centuries-old traditions in Italy's Emilia-Romagna region. Known as the 'King of Cheese,' each wheel is a masterpiece, aged for a minimum of 12 months to develop its distinctive taste and granular texture. Perfect for grating over pasta, salads, or enjoying on its own with a glass of wine, this renowned cheese is a true Italian treasure.
Here's a classic Italian recipe featuring Parmigiano Reggiano:
Ingredients:
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1- In a medium saucepan, heat the broth over low heat. Keep it warm but not boiling.
2- In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic, and cook until softened, about 3-4 minutes.
3- Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly.
4- Pour in the white wine and cook until it has been absorbed by the rice, stirring frequently.
5- Begin adding the warm broth to the rice, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6- Stir in the remaining butter and grated Parmigiano Reggiano cheese until melted and well combined. Season with salt and pepper to taste.
7- Remove from heat and let the risotto rest for a few minutes. Serve hot, garnished with chopped parsley and extra grated Parmigiano Reggiano, if desired.
Enjoy this creamy and flavorful Parmigiano Reggiano risotto as a main dish or a side dish to complement your favorite Italian meal!
Nutritional Values :
Here are the approximate nutritional values for the main ingredients in the Parmigiano Reggiano risotto recipe:
Arborio Rice (1 1/2 cups):
- Calories: 1,320
- Fat: 2 g
- Carbohydrates: 285 g
- Protein: 15 g
Benefits: Provides energy through complex carbohydrates, and is a source of B vitamins and some fiber.
Chicken or Vegetable Broth (4 cups):
- Calories: 60 (for chicken broth)
- Fat: 2 g
- Carbohydrates: 4 g
- Protein: 6 g
Benefits: Adds flavor and moisture; contains minerals and some protein (depends on the type of broth).
Dry White Wine (1/2 cup):
- Calories: 120
- Fat: 0 g
- Carbohydrates: 4 g
- Protein: 0 g
Benefits: Adds depth of flavor; contains antioxidants. Alcohol is mostly cooked off during preparation.
Grated Parmigiano Reggiano Cheese (1/2 cup):
- Calories: 215
- Fat: 14 g
- Carbohydrates: 1.5 g
Benefits: High in protein and calcium, supports bone health, and adds rich flavor.
Butter (2 tablespoons):
- Calories: 204
- Fat: 23 g
- Carbohydrates: 0 g
- Protein: 0 g
Benefits: Adds flavor and richness; source of fat-soluble vitamins like A and D.
Small Onion (1, finely chopped):
- Calories: 45
- Fat: 0.1 g
- Carbohydrates: 11 g
- Protein: 1 g
Benefits: Provides vitamins C and B6, and antioxidants; supports heart health and digestion.
Garlic (2 cloves, minced):
- Calories: 8
- Fat: 0 g
- Carbohydrates: 2 g
- Protein: 0.4 g
Benefits: Contains antioxidants, supports immune function, and may have anti-inflammatory properties.
Salt (to taste):
- Calories: 0
- Fat: 0 g
- Carbohydrates: 0 g
- Protein: 0 g
Benefits: Enhances flavor; use in moderation to avoid excessive sodium intake.
Pepper (to taste):
- Calories: 6 (per teaspoon)
- Fat: 0.2 g
- Carbohydrates: 1.5 g
- Protein: 0.2 g
Benefits: Adds flavor and contains antioxidants; supports digestion.
Fresh Parsley (for garnish):
- Calories: 1 (per tablespoon)
- Fat: 0 g
- Carbohydrates: 0.2 g
- Protein: 0.1 g
Benefits: Provides vitamins A, C, and K; adds freshness and color to dishes.
These values are approximate and can vary based on specific brands and preparation methods.
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