By Casa de Suna
Published Jan 21
Best when carefully attended to and served immediately, risotto is a pan-to-plate dish that’s absolutely worth it.
And we’ll let you in on our secret for the perfect broth: replace your store-bought vegetable bouillon with a water steeped in aged Parmigiano-Reggiano, which will complement the delicate flavors of the risotto instead of overpowering. Cheese that’s twenty-four months or older is ideal for the creamiest texture. Be patient and cook slowly, avoiding the temptation to increase the heat, for the perfect result.
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How to Make It
Difficulty: Easy
Overall Time: 40 min
Prep Time: 15 min
Cook Time: 25 min
Serves: 4
INGREDIENTS
- 1 medium wedge Parmigiano-Reggiano
- 6 cups water
- ¼ cup unsalted butter
- 2 shallots, finely chopped
- ¾ tsp kosher salt
- Freshly ground black pepper
- 1 ½ cups short-grain rice, such as arborio
- ¾ cup dry white wine, such as Pinot Gris
- 1 ½ cups frozen peas
- 4 fresh eggs (optional)
- 1 cup pea shoots, torn
INSTRUCTIONS
- Remove and reserve rind from Parmigiano, then finely grate ¾ cup. Set aside.
- Combine rind with water in a medium pot over high heat. Bring to a boil, then reduce heat to low to keep warm.
- Melt butter in a large pot set over medium heat. Add shallots. Season with salt and black pepper. Cook until soft, about 1 to 2 minutes. Add rice and cook for 1 minute, stirring to coat well. Stir in wine and cook until fully absorbed, about 2 to 3 minutes.
- Add warmed water, leaving rind in pot, in about ½ cup increments. Stir constantly until the liquid is fully absorbed before adding more water, until rice is al dente but risotto is still loose, approximately 22 to 24 minutes.
- Meanwhile, if using eggs, boil a large saucepan of water. Reduce heat to medium-low to bring to a gentle simmer. Crack an egg into a small bowl, then gently tip into the water. Repeat with remaining eggs. Cook until whites are just set but yolks are still soft, about 3 minutes. Transfer to a plate using a slotted spoon. Set aside.
- Stir peas into risotto and cook until warmed through, about 1 minute. Stir in Parmigiano until combined.
- Divide risotto among 4 shallow bowls. Top each with an egg, then pea shoots. Season with black pepper. Serve with additional Parmigiano, if desired.
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