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.