Parmesan-style risotto
Ristorante Gallo D’Oro

Type of recipe: First courses



Quantities for 4 people:

  • 1 tablespoon chopped onion
  • olive oil
  • 320g Carnaroli rice
  • meat stock
  • 2 knobs of butter
  • 2 large handfuls grated Parmesan cheese
  • a drop of fresh cream (optional)

Preparation method:

In a pan, sauté the onion in olive oil, add the rice and toast lightly. Pour over a glass of white wine and reduce. Add the meat stock a little at a time. Stir continuously to stop the rice sticking to the bottom of the pan. When the risotto is almost ready, turn down the heat and add the butter, 24-month matured grated Parmesan cheese and a drop of cream (optional).