In Italian cooking, you should never use anything except good-quality, freshly grated parmesan cheese, but for this particular risotto you should make a special effort to obtain authentic, aged, Italian parmigiano-reggiano from the best supplier you know. Add another 150ml of stock as the rice dries out, and stir it very frequently to prevent it from sticking. When you estimate that the rice is about 5 minutes away from being done, add all the grated cheese and the remaining butter. Serve immediately, with additional grated cheese, if desired. Order a copy of The Essentials of Classic Italian Cooking (Pan Macmillan, £30) from bookshop.theguardian.com

Source: The Guardian March 29, 2021 06:56 UTC