How to make creamy Parmesan risotto with the perfect all’onda texture without cream
Creamy Parmesan Risotto: the recipe for the perfect finishing
Hi! Is there anything more comforting than a creamy risotto waiting at the table after a long day?
Still, preparing a Parmesan risotto that truly lives up to its name isn’t as straightforward as it seems. The risk is always around the corner: either you end up with rice that is too dry and clumped together, or the cheese “strings” creating annoying lumps instead of melting into a silky cream.
The recipe we make today is a true love letter to simplicity. I will reveal how to manage the heat to achieve that “all’onda” effect you see in restaurants, using only a few quality ingredients.
No cream or shortcuts: just the magic of the rice’s starch meeting cold butter and Parmesan. You’ll see, it’s a homey dish with that chef’s touch that will have everyone asking for seconds!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 persone
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 637.25 (Kcal)
- Carbohydrates 82.07 (g) of which sugars 1.24 (g)
- Proteins 16.72 (g)
- Fat 25.94 (g) of which saturated 12.38 (g)of which unsaturated 6.61 (g)
- Fibers 1.56 (g)
- Sodium 673.41 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Carnaroli rice
- 4 1/4 cups vegetable broth (or meat broth)
- 1 white onion
- 1 cup Parmigiano Reggiano PDO
- 3 1/2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 3 1/2 tablespoons cream cheese
- to taste salt
Preparation
Start by finely chopping the shallot. Let it gently soften in a saucepan with a drizzle of extra-virgin olive oil, being careful not to burn it. Raise the heat slightly, add the rice and let it toast for a couple of minutes until the grains become translucent. Deglaze with white wine and let all the alcohol evaporate completely.
Begin adding the boiling broth, one ladle at a time, waiting for the rice to absorb the previous addition before adding more. Stir often: this motion helps the rice release its starch, which is essential for creaminess. Continue like this for about 16–18 minutes, seasoning with salt and pepper toward the end.
Turn off the heat when the rice is still slightly al dente and there is still some liquid (it mustn’t be dry!). Add the very cold butter straight from the fridge and the grated Parmesan. Cover with a lid and let rest for 2 minutes. Finally, stir vigorously with a wooden spoon using a quick, jolting motion to incorporate air and make the risotto fluffy and creamy.
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Notes on Ingredients and Substitutions
The Rice: Carnaroli is the king of risottos because it holds up better during cooking and releases the right amount of starch.
The Parmesan: Use a Parmigiano Reggiano aged at least 24 months for a more intense flavor and a well-balanced saltiness.
The Broth: It should always be boiling so as not to stop the rice from cooking every time you add it.
Storage
Risotto should be eaten immediately to enjoy its texture. If there are leftovers, you can store it in the fridge for 1 day and turn it into tasty rice patties in a pan or mini arancini.
Tips
Cold Butter: It’s the secret for the thermal shock that creates the perfect emulsion with the starch.
Don’t Wash the Rice: Washing it would remove the surface starch, making it impossible to get the desired creaminess.
Recipe Variations
With Truffle: Add a few drops of truffle oil or shavings of fresh truffle at the end of the finishing.
With Saffron: Dissolve a sachet of saffron in a little broth halfway through cooking for a golden touch.
Which rice variety is best?
Carnaroli is ideal for its resistance, but Arborio or Vialone Nano are also great choices for creamy risottos.
Can I skip the shallot?
Certainly, you can toast the rice dry without added fat for a purer cereal and cheese flavor.
Why did my risotto become gluey?
You’ve probably stirred it too much or used an unsuitable rice with little starch.
