Risotto alla Parmigiana

Ingredients

• —320 g Oro Lusso Arborio Rice
• —1.2 l light chicken or vegetable stock, kept at a simmer
• —1 small white onion, finely diced
• —80 g butter, cold, divided
• —80 g Parmigiano Reggiano, finely grated
• —100 ml dry white wine (optional)

Method

1. 01

   Soften the onion in half the butter until translucent — no colour.

2. 02

   Add the rice and toast until the grains turn pearl at the edges and click in the pan.

3. 03

   Pour in the wine if using and let it disappear, then add stock one ladle at a time, stirring, waiting until each is nearly absorbed.

4. 04

   At 18 minutes the grain should be creamy outside with a whisper of bite inside. Off the heat, beat in the remaining cold butter and the parmesan, rest one minute, and serve all'onda — loose enough to wave.

The cream comes from the grain, not from cream. That is the whole argument for Arborio.