Parmigiano Reggiano is a one-of-a-kind cheese made using artisanal and natural methods. As one of the oldest cheeses in the world it has undergone little change to the production process, being made with only three ingredients, milk, salt and rennet, with no additives or preservatives. It’s a Protected Designation of Origin product (PDO) meaning it can only be made within a specific area of Northern Italy. There’s something for friends, family and even the festive party season in this selection of dishes.
Parmigiano Reggiano Risotto and Risotto-stuffed Peppers
Enjoy two dishes in one – as half the risotto can be eaten on day 1, then the rest packed into halved red and yellow peppers and baked for a tasty transformation for day 2 – making this economical and waste-free.
Preparation: 20 minutes / Cooking: 30 minutes / Serves 2
INGREDIENTS
- 2 vegetable stock cubes
- 1 bay leaf
- 2tbsp olive oil
- 15g butter
- 300g risotto rice (Arborio or carnaroli)
- 200ml dry white wine
- 1 bunch spring onions, chopped
- 100g mushrooms, sliced
- 80g frozen petit pois or garden peas
- 100g Parmigiano Reggiano cheese, finely grated
- Salt and freshly ground black pepper
- Parmigiano Reggiano cheese shavings and basil leaves, to garnish
- METHOD
Pour 1 litre boiling water into a saucepan. Crumble in the stock cubes. Add the bay leaf and simmer for 5 minutes. - In a large frying pan or flameproof casserole dish, heat the olive oil and butter. Add the rice and sauté gently over a low heat, stirring often for 3-4 minutes until it looks translucent. Keep an eye on it and don’t allow it to brown.
- Pour the white wine into the rice. Let it bubble up, then cook gently until absorbed, stirring frequently.
- Stir in the spring onions and mushrooms. Ladle about one quarter of the hot stock into the rice and simmer gently until absorbed. Be sure to cook the rice slowly, so that it gradually becomes tender all the way through. Avoid stirring all the time, as it can break down the rice grains too much to give a stodgy texture.
- Keep ladling in the hot stock as soon as the last ladleful has been absorbed. Taste the rice from time to time to check when it’s tender. As soon as it is, add the peas and grated Parmigiano Reggiano and stir them through. Season to taste, then share half the risotto between 2 warm plates and serve topped with Parmesan cheese shavings and basil leaves. Cool, cover and chill the remaining risotto and use the following day in stuffed peppers.
Cook’s tips: Make use of the rind from the Parmigiano Reggiano – if you add a chunk with the stock it will impart extra flavour to the risotto.
Risotto-stuffed Peppers
Preparation: 14 minutes / Cooking: 35 minutes / Serves 2
INGREDIENTS
- Half portion of risotto from the previous day
- 1 large red pepper, halved and deseeded
- 1 large yellow pepper, halved and deseeded
- A little olive oil, for drizzling
- 50g Parmigiano Reggiano, finely grated
- Flat leaf parsley, to garnish
METHOD
- Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
- Spoon the cold risotto into the halved peppers and arrange them in a baking dish. Drizzle with a little olive oil. Sprinkle the grated Parmigiano Reggiano on top, then bake for 30-35 minutes until the peppers are tender. Serve, garnished with flat leaf parsley.
Cook’s tip: Use large flat mushrooms instead of peppers, for a change.
Corn and carrot velouté with Parmigiano Reggiano crisps with seeds
Serves 4.
INGREDIENTS
• 300g Carrots
• 120g Corn flour
• 800ml Vegetable stock
• 200g Parmigiano Reggiano, grated
• 1 tbsp. Poppy seeds
• 30g Butter
• 2 sprigs of Rosemary
• Salt & Pepper
METHOD
- Peel the carrots and blend them coarsely.
- Melt the butter in a pan, add the carrots and a pinch of salt. Sautée them for a few minutes over high heat. Add the stock and bring to a boil.
- Gradually pour the corn flour stirring with a whisk.
- Lower the heat to the minimum and cook for 35-40 minutes.
- Prepare the Parmigiano Reggiano crisps (putting aside 30g) by forming small rounds of cheese on a tin covered with baking paper. Sprinkle with some poppy seeds and put in the oven at 200°C for 3-4 minutes; take out of the oven and allow to cool down.
- Flavour the cream with the Parmigiano Reggiano put aside, a pinch of pepper and fresh thyme leaves.
- Serve with the Parmigiano Reggiano crisps and slices of grilled corn and fresh sprouts to taste.
See also: Parma Ham Recipes for Christmas
