Risotto with culatello in a Parmesan cheese basket

Type of recipe: First courses

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Preparation method:

For the risotto: Sauté the finely chopped onion in a pan, then add the rice and toast for a few minutes. Pour in the white wine and allow to evaporate. Then pour in the boiling meat stock and slowly cook the rice, taking care to stir continuously. When the rice is nearly cooked, add the culatello, cut into fine strips, and stir for a few more minutes. Remove from the heat and add the butter and grated cheese.

For the Parmesan cheese basket: Toss two tablespoons of grated Parmigiano Reggiano into a non-stick frying pan over a low heat. When the cheese begins to melt, remove it from the pan delicately and place it over a special mould (or over the bottom of an upturned glass to give it a basket shape). As soon as it begins to set, remove the basket from the mould (or the glass) and chill in the fridge to set further. Serve the risotto piping hot in the cheese basket.

Preparation method:

For the risotto: Sauté the finely chopped onion in a pan, then add the rice and toast for a few minutes. Pour in the white wine and allow to evaporate. Then pour in the boiling meat stock and slowly cook the rice, taking care to stir continuously. When the rice is nearly cooked, add the culatello, cut into fine strips, and stir for a few more minutes. Remove from the heat and add the butter and grated cheese.

For the Parmesan cheese basket: Toss two tablespoons of grated Parmigiano Reggiano into a non-stick frying pan over a low heat. When the cheese begins to melt, remove it from the pan delicately and place it over a special mould (or over the bottom of an upturned glass to give it a basket shape). As soon as it begins to set, remove the basket from the mould (or the glass) and chill in the fridge to set further. Serve the risotto piping hot in the cheese basket.