Risotto alla Parmigiana

The risotto alla parmigiana is a preparation that can be defined in the implementation of the basic risotto, which you can pick enriching it with other ingredients such as meat, mushrooms, vegetables or spices. The preparation of risotto alla parmigiana is fast: After you toast the rice just keep it wet with beef broth until cooked. Stir in the butter and Parmesan cheese and the dish is ready! Despite being a first very simple dish, risotto alla parmigiana is really tasty and delicate!

Preparation
To prepare the risotto alla parmigiana started chopping the onion very finely. Put in a saucepan and then dissolve 40 grams of butter, and when melted, add the onion and a tablespoon of olive oil. Let it cook on low heat until the onion is wilted. Add the rice and toast for a few minutes on high heat, then pour a ladle of hot broth, stirring constantly with a wooden spoon. When the broth is almost absorbed aggiungetene another ladle. Proceed in this way until the rice is cooked, then turn off the heat, making sure that the rice is not too dry. Stir the rice, adding the remaining butter (20 g) and Parmigiano Reggiano cheese. Let it sit a minute and then serve the risotto alla parmigiana.