Creamy risotto with Parmigiano Reggiano PDO Sola Bruna 24 months, finished all'onda and served with cheese shavings — authentic Italian recipe.
Italy's most beloved risotto Risotto al Parmigiano Reggiano is the purest and most essential version of Italian risotto. Only four ingredients — rice, broth, butter and Parmigiano Reggiano PDO — and impeccable technique. The quality of the cheese is fundamental: a Parmigiano Reggiano Sola Bruna 24 months, with notes of dried fruit, butter and deep umami, transforms a simple dish into an extraordinary gastronomic experience. It's the risotto every Italian chef learns first — and never stops being amazed by.
Ingredients (for 4 servings)
320 g Carnaroli rice (or Vialone Nano)
120 g Parmigiano Reggiano PDO Sola Bruna 24 months, finely grated
80 g cold butter, cubed
1 small shallot, finely chopped
100 ml dry white wine
1.2 litres hot chicken or vegetable broth
Salt to taste
White pepper to taste
Preparation
1. The soffritto In a wide saucepan, melt 30 g butter over medium heat. Add the shallot and cook 3–4 minutes until soft and translucent. It shouldn't brown: shallot is more delicate than onion and won't overpower the Parmigiano.
2. Toasting the rice Add the rice and toast for 2 minutes over medium-high heat, stirring. The grains should become translucent at the edges and opaque in the centre. This seals the starch and guarantees perfect al dente cooking.
3. The wine Deglaze with white wine and let it evaporate completely. Alcohol must disappear before adding broth.
4. Cooking Add hot broth one ladle at a time, stirring frequently. Wait until it's absorbed before adding more. Cook 16–18 minutes total: rice should be al dente, with slight resistance to the bite. Remove from heat one minute before — it'll finish cooking during the mantecatura.
5. The mantecatura — the decisive moment Off heat, add cold butter and Parmigiano Reggiano. Stir vigorously for 1–2 minutes: the motion incorporates air and creates the creamy texture typical of perfect risotto. The risotto should be all'onda: when the saucepan is tilted, it should move like a slow wave. Cover and let rest 1 minute.
The secret: Parmigiano quality In such an essential risotto, Parmigiano Reggiano is the absolute star. Parmigiano Reggiano PDO Sola Bruna 24 months is produced from milk of Bruna Alpina cows, richer in proteins and fats. The result is cheese with intense notes of dried fruit, melted butter and deep umami that melts into the risotto creating natural creaminess — without cream, without thickeners.
Classic variants
With black truffle: fresh truffle slices or a few drops of truffle oil during mantecatura.
With ossobuco: the classic Milanese pairing with saffron risotto.
With porcini: fresh sautéed or rehydrated dried porcini for an autumn touch.
With saffron: add saffron to the broth for risotto alla Milanese.
Carnaroli vs Arborio Carnaroli is the king of risotto: long grain, high starch content, excellent cooking resilience. It gradually releases starch, creating natural creaminess. Arborio is more common and cheaper, but tends to overcook more easily. For a quality Parmigiano Reggiano risotto, Carnaroli is the only right choice.
Discover our selection of Italian PDO cheeses and choose the perfect Parmigiano Reggiano for your recipes.
