Kim Milan's Traditional Parmigiana Risotto

Cooking tips 💡

• If the onion burns or colors, the risotto will take on a dull hue, so sauté it slowly without letting it brown.
• Season with salt little by little throughout the cooking process so that the seasoning penetrates the rice evenly and doesn't taste superficial.
• Don't add the broth all at once; add it in increments just to cover the rice. This helps develop the rice's texture and the creaminess from the starch.
• After turning off the heat, covering the pot briefly stabilizes the internal temperature and allows the cheese and butter to emulsify perfectly with the starch.

Recommended for 🙋

• ⭐Those who want to learn the most basic and precise method for authentic Italian risotto.
• ⭐Those who want to enjoy the deep, savory flavor of butter and cheese with minimal ingredients.
• ⭐Those who want to make risotto with a perfect al dente texture and creamy consistency without fail.