Recipes made in Italy by Italians in Italian. Translated for You with Love
11 oz risotto rice ( 320 g )
1/2 leek
1 carrot
1 celery stalk
2 egg whites
1.5 oz butter ( 40 g )
1 cup white wine
1.5 oz parmesan cheese ( 40 g )
salt ( to taste )
pepper ( to taste )
8 cups meat broth ( 2 liters )
1 leaf bay laurel
Prepare the ingredients
To prepare your parmesan risotto, start carefully washing the vegetables with fresh water. Put the broth in a pot. Cut half of the onion into slices, cut the leek into rounds, and chop the celery and the carrot. Add the cut vegetables and the bay laurel to the broth. Then add to the broth the lightly beaten egg whites, and wait until the broth starts to boil. Let the broth boil for an hour, and then strain it.
Fry the onion
Chop the remaining half of the onion, put it in a casserole pot with half of the butter, and let it fry slowly.
Cook the rice
Add the rice to the fry, let it toast, and then douse with the white wine. Once the alcohol evaporates, cover the rice with the hot broth (the broth must be at the same level as the rice), and continue with the cooking on low heat for about 15/16 minutes, stirring and gradually adding a ladle of hot broth when needed.
Complete your risotto and serve
When the rice is cooked, remove it from the heat, and add the remaining butter and the parmesan cheese; season with salt and pepper, and let your parmesan risotto rest for a couple of minutes, then serve. If you want, you can add some cheese flakes and some sage leaves to the plates.
