Parmesan risotto is a classic of Italian cuisine, and this version with the addition of pepper is much tastier. It’s a simple and very flavorful first course, like the cacio e pepe risotto made with Pecorino Romano, or the creamy gorgonzola risotto.
You can prepare this risotto with Arborio or Carnaroli rice, which perfectly absorbs liquids and releases its starch, creating that creamy consistency that is so loved, typical of risotto.
To prepare the risotto, I gradually add hot broth that I make with homemade stock cube: I boil water in a pot to have it always ready and add the stock cube. If you prefer, you can use store-bought vegetable stock cube or, if you have it, broth.
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- Difficulty: Very easy
- Cost: Very cheap
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups Carnaroli rice
- 3.5 oz grated Parmesan
- black pepper
- stock cube (homemade)
- water
- 1 tbsp butter
- salt
Steps: Parmesan and Pepper Risotto
To prepare the risotto, you need to gradually add hot broth, so bring water and 1-2 tablespoons of homemade stock cube (or one cube) to a boil in a pot to have it always ready.
Place a pan on the stove, and when it’s hot, add the rice without any condiments. Toast it, stirring for a couple of minutes, then add a bit of broth.
Keep stirring the risotto and continue adding broth as it dries out until the rice is cooked. Once cooked, turn off the heat and add the Parmesan and the tablespoon of butter.
Stir vigorously to let it melt and cream, taste the rice, and if necessary, adjust the salt. Divide into plates and serve immediately.
