Rachel Roddy's White Risotto: A Parmesan Broth Masterpiece
Rachel Roddy's risotto in bianco, or white risotto with parmesan broth, offers a delightful way to maximize the use of expensive grana-type cheeses like Parmigiano Reggiano and Grana Padano. This recipe transforms leftover cheese rinds into a rich, flavorful broth, creating a simple yet elegant dish that celebrates Italian culinary traditions.
Maximizing Cheese Value with Flavorful Broth
Grana-type cheeses, including lodigiano and trentingrana, are prized for their taste but come at a high cost. To ensure no part goes to waste, Roddy recommends saving the rinds with a small amount of cheese still attached. These rinds act as natural stock cubes, infusing soups and stews with deep, cheesy flavors. Storing them in a freezer-safe bag or container preserves their freshness and prevents drying, ready to enhance any dish or craft a delicate broth perfect for risotto.
The Art of Perfect Risotto: A Continuous Journey
Roddy has shared numerous risotto recipes over the years, each teaching valuable lessons in achieving the ideal balance of rice to broth and the perfect creamy texture. She notes that even experienced cooks, like a friend from Bergamo, Lombardy, view every risotto preparation as a personal challenge and adventure. This recipe, described as the simplest of risotti, layers the flavors of grana cheese to create a comforting and sophisticated meal.
Key Techniques for Noisy Success
The recipe emphasizes auditory cues for optimal results. When adding rice to the pan, it should clatter against the sides. The alcohol should whoosh upon contact and evaporate significantly before broth is introduced, with each ladle bubbling noisily in the hot pan. For the final step, beating butter and cheese into the rice should produce a loose slapping sound, indicating a creamy, porridge-like consistency that is both satisfying and delicious.
Recipe: Risotto in Bianco with Parmesan Broth
Serves 4
Ingredients:
- 3-4 parmesan rinds (e.g., Parmigiano Reggiano, Grana Padano) with 1cm cheese attached
- 1 onion, peeled and halved
- 1 stick celery, halved
- 1 small carrot, halved
- Salt and black pepper to taste
- 2 shallots, peeled and finely diced
- 40g butter
- 360g carnaroli or arborio rice
- ½ glass dry white wine or vermouth
- 60g grated parmesan or similar cheese for finishing
Instructions:
- In a large pan, combine parmesan rinds, onion, celery, carrot, and a pinch of salt. Add two litres of water and bring almost to a boil. Reduce to a simmer and cook for one hour, adding water if needed to maintain about 1.5 litres of broth. Taste, remove the softened rinds and vegetables (discard veggies, enjoy rinds as a treat), and season the broth with more salt if necessary. Keep warm on the stove.
- In a high-sided sauté pan over medium-low heat, soften the shallot in half the butter. Add the rice, stirring until it clatters against the pan. Pour in the wine or vermouth and let it bubble for 1-2 minutes.
- Note the time, as the risotto will take 17-20 minutes from this point. Add the broth ladle by ladle, stirring constantly and allowing each addition to be absorbed before adding the next. The rice will swell as it cooks.
- Once the rice is plump and fully cooked, remove from heat. Wait 30 seconds, then add the remaining butter and grated parmesan, along with salt and pepper to taste. Beat vigorously to achieve a soft, wavy consistency.
- To serve, ladle the risotto onto warm plates and gently tap the bottom of each plate on a worktop to spread the rice evenly. Optionally, dot with balsamic vinegar or serve alongside a colorful leaf salad for contrast.
This white risotto highlights the versatility of cheese rinds and the joy of mastering a classic Italian dish. Whether enjoyed as a starter or main course, it brings a touch of Rome's kitchen charm to any table.
