Creamy Risotto with Locatelli Parmigiano Reggiano
Ingredients
- 1 ½ cups Arborio rice (or Carnaroli, if available)
- 4 cups chicken or vegetable stock (kept warm on the stove)
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 small onion or 2 shallots, finely minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1 cup Locatelli Parmigiano Reggiano, finely grated (plus extra for serving)
- Salt & freshly ground black pepper, to taste
- Optional garnish: fresh parsley or chives
Instructions
Sauté the aromatics
- In a wide saucepan or Dutch oven, heat 2 tbsp butter + 2 tbsp olive oil over medium heat.
- Add onion/shallots and cook until softened and translucent (about 5 minutes).
Toast the rice
- Stir in the Arborio rice and cook 1–2 minutes, stirring, until the edges look slightly translucent.
- Add the white wine and stir until it’s absorbed.
Add the stock gradually
- Begin adding warm stock ½ cup at a time, stirring frequently.
- Wait until most of the liquid is absorbed before adding more. Continue until rice is al dente and creamy (about 18–20 minutes).
Finish with Parmigiano & butter
- Remove from heat. Stir in the remaining 1 tbsp butter and the grated Locatelli Parmigiano Reggiano.
- Season with salt and pepper to taste (be careful—Parmigiano is salty).
Serve
- Spoon into warm bowls, garnish with more Parmigiano and a drizzle of olive oil if desired
