Pasta e Fagioli Soup

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP
  • 45min

    COOK
  • 169

    calories

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP
  • 45min

    COOK
  • devparm

    Chef

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Complete your meal

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INGREDIENTS

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Parmigiano Reggiano Turkey

Directions:

STEP 1

Preheat the oven to 375° F.

STEP 2

To make the filling: Mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.

STEP 3

Pound each turkey breast filet until it is thin. This is best done by putting each filet in between two sheets of plastic wrap or parchment paper and pounding it with a meat pounder.

STEP 4

Season each filet with salt and pepper. Put a slice of Prosciutto di Parma on each filet, then put 2 to 3 tablespoons of filling on top of the Prosciutto. Form the filling into an oblong shape, then fold the filet around the filling. Tie the turkey rolls with butcher’s twine to keep them from falling apart during cooking. Keep the turkey rolls cold until you are ready to cook them.

STEP 5

In a frying pan, melt the butter and olive oil. Once it is hot, carefully brown the turkey rolls about on all sides until golden brown. Transfer them to a casserole.

STEP 6

Deglaze the frying pan with white wine, and let the wine evaporate by half. Add the turkey gravy and heat until bubbling. Pour the turkey gravy over the turkey rolls in the casserole. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

STEP 7

Up to this point the dish can be made ahead. Once the rolls are cool, remove them from the gravy and then snip off the butcher’s twine. Return the rolls to the gravy and just before serving reheat for 10 to 15 minutes. Sprinkle with parsley before taking to the table.

MAIN COURSE

Parmigiano Reggiano Turkey

  • 1hr

    PREP
  • 45Min

    COOK
  • 225

    Calories

Our Parmigiano Reggiano Turkey Recipe is just what you need this Thanksgiving. Instead of cooking a whole bird, prepare these stuffed turkey rolls with turkey breast filets, a slice of Prosciutto di Parma®, a Parmigiano Reggiano® cheese and breadcrumb stuffing, and good turkey gravy, homemade or store bought. You can prepare the stuffing, which is a classic recipe from Emilia Romagna, and the rolls in advance, then relax with your guests while they cook in the oven. This Parmigiano Reggiano Turkey Recipe is good any time of the year, not just at Thanksgiving.

As a variation, make Parmigiano Reggiano Turkey with chicken breasts. For an appetizer, cut the cooked rolls in thick slices and serve warm or cold.

Ingredients:

3 1/2 cup Breadcrumbs (fresh)

2 cups Parmigiano Reggiano (grated)

1 cup Parmigiano Reggiano Broth

2 Eggs

1/4 cup Butter (melted, cooled)

1/8 tsp. Cloves (ground)

1/8 tsp. Ginger (ground)

1/4 tsp. Nutmeg (ground)

1/2 tsp. Salt

1/4 tsp. Pepper

8 Turkey Breast Filets

8 thin slices Prosciutto di Parma

2 tbsp. Butter

2 tbsp. Olive Oil

1/2 cup White Wine

2 cups Turkey Gravy (homemade or store bought)

1/4 cup Parsley (freshly chopped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Parmigiano Reggiano Turkey

  • 1hr

    PREP
  • 45Min

    COOK
  • devparm

    Chef

Our Parmigiano Reggiano Turkey Recipe is just what you need this Thanksgiving. Instead of cooking a whole bird, prepare these stuffed turkey rolls with turkey breast filets, a slice of Prosciutto di Parma®, a Parmigiano Reggiano® cheese and breadcrumb stuffing, and good turkey gravy, homemade or store bought. You can prepare the stuffing, which is a classic recipe from Emilia Romagna, and the rolls in advance, then relax with your guests while they cook in the oven. This Parmigiano Reggiano Turkey Recipe is good any time of the year, not just at Thanksgiving.

As a variation, make Parmigiano Reggiano Turkey with chicken breasts. For an appetizer, cut the cooked rolls in thick slices and serve warm or cold.

Directions:

STEP 1

Preheat the oven to 375° F.

STEP 2

To make the filling: Mix the breadcrumbs and cheese with the broth. Add the eggs, the butter and the seasonings and blend well. This can be done a day in advance. Keep the filling in a covered dish in the refrigerator.

STEP 3

Pound each turkey breast filet until it is thin. This is best done by putting each filet in between two sheets of plastic wrap or parchment paper and pounding it with a meat pounder.

STEP 4

Season each filet with salt and pepper. Put a slice of Prosciutto di Parma on each filet, then put 2 to 3 tablespoons of filling on top of the Prosciutto. Form the filling into an oblong shape, then fold the filet around the filling. Tie the turkey rolls with butcher’s twine to keep them from falling apart during cooking. Keep the turkey rolls cold until you are ready to cook them.

STEP 5

In a frying pan, melt the butter and olive oil. Once it is hot, carefully brown the turkey rolls about on all sides until golden brown. Transfer them to a casserole.

STEP 6

Deglaze the frying pan with white wine, and let the wine evaporate by half. Add the turkey gravy and heat until bubbling. Pour the turkey gravy over the turkey rolls in the casserole. Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

STEP 7

Up to this point the dish can be made ahead. Once the rolls are cool, remove them from the gravy and then snip off the butcher’s twine. Return the rolls to the gravy and just before serving reheat for 10 to 15 minutes. Sprinkle with parsley before taking to the table.

Ingredients:

3 1/2 cup Breadcrumbs (fresh)

2 cups Parmigiano Reggiano (grated)

1 cup Parmigiano Reggiano Broth

2 Eggs

1/4 cup Butter (melted, cooled)

1/8 tsp. Cloves (ground)

1/8 tsp. Ginger (ground)

1/4 tsp. Nutmeg (ground)

1/2 tsp. Salt

1/4 tsp. Pepper

8 Turkey Breast Filets

8 thin slices Prosciutto di Parma

2 tbsp. Butter

2 tbsp. Olive Oil

1/2 cup White Wine

2 cups Turkey Gravy (homemade or store bought)

1/4 cup Parsley (freshly chopped)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Complete your meal

Pasta e Fagioli Soup

75

MINUTES

16

INGREDIENTS

169

CALORIES

Read More

Garden Pasta Salad

25

MINUTES

9

INGREDIENTS

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CALORIES

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Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

Directions:

STEP 1

Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.

STEP 2

Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

STEP 3

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.

STEP 4

Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

STEP 5

Repeat with the rest of the dough, quarter by quarter.

STEP 6

Cook the gnocchi in the boiling water for 2 minutes or until they float.

STEP 6

Serve tossed with a bit of the Lime-cilantro butter sauce

MAIN COURSE

Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

  • 30min

    PREP
  • 30min

    COOK
  • 279

    Calories

A classic Italian recipe with some latin influence.

Ingredients:

2 White Potatoes

1 cup Ricotta Cheese

1 cup Parmigiano Reggiano (grated)

1 1/2 tbsp. Olive Oil

1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)

2 Eggs (large)

1 1/4 cup All-Purpose Flour

Semolina Flour (for dusting)

Kosher Salt

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

  • 30min

    PREP
  • 30min

    COOK
  • David Hackett

    Chef

A classic Italian recipe with some latin influence.

Directions:

STEP 1

Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.

STEP 2

Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

STEP 3

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.

STEP 4

Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

STEP 5

Repeat with the rest of the dough, quarter by quarter.

STEP 6

Cook the gnocchi in the boiling water for 2 minutes or until they float.

STEP 6

Serve tossed with a bit of the Lime-cilantro butter sauce

Ingredients:

2 White Potatoes

1 cup Ricotta Cheese

1 cup Parmigiano Reggiano (grated)

1 1/2 tbsp. Olive Oil

1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)

2 Eggs (large)

1 1/4 cup All-Purpose Flour

Semolina Flour (for dusting)

Kosher Salt

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Complete your meal

Pasta e Fagioli Soup

75

MINUTES

16

INGREDIENTS

169

CALORIES

Read More

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25

MINUTES

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INGREDIENTS

435

CALORIES

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Parmigiano Reggiano Parsnips

75

MINUTES

12

INGREDIENTS

340

CALORIES

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Vegetable Lasagna

Directions:

STEP 1

One day before you want to serve the lasagna, line a sieve with cheesecloth, set it over a bowl, empty the Ricotta into the sieve and drain overnight in the refrigerator.

STEP 2

When ready to assemble and bake the lasagna, preheat the oven to 375° F. Chop the vegetables into ½-inch chunks.

STEP 3

Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds (if using) until the vegetables are soft, about 10 to 20 minutes. Add more olive oil if the vegetables seem to be drying out. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside. You should have 4 to 6 cups of vegetables.

STEP 4

On the bottom of a 13 x 9 x 3-inch baking dish, spread 1 cup of tomato sauce. Cover with a layer of lasagna sheets, leaving ½-inch gap between the sides of the dish and the sheets.

STEP 5

Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.

STEP 6

Beat the eggs in a bowl, season with pepper and salt, and stir in the Ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagna sheets.

STEP 7

Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the Mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagna sheets.

STEP 8

Stir together the last of the tomato sauce and the heavy cream. Pour over the top layer of lasagna sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.

STEP 9

As in any lasagna recipe, you can make the sauce and vegetables in advance and use no-boil lasagna noodles to speed up the preparation. And you can use store-bought marinara sauce for this vegetable lasagna if you have no time to make our Simple Tomato Sauce. The directions are easy for making the vegetables for this vegetable lasagna, but you can also cook them for this easy lasagna recipe by tossing them with olive oil, spreading them on two baking sheets, and roasting them in the oven for 20 minutes. You can even cook them up to two days before assembling this lasagna recipe, which will surely become a reliable favorite.

MAIN COURSE

Vegetable Lasagna

  • 40min

    PREP
  • 1hr

    COOK
  • 342

    Calories

This vegetable lasagna recipe has layers of vegetables in tomato sauce with a creamy layer of Ricotta in the middle. In this lasagna recipe you can mix fresh and frozen vegetables using any combination of zucchini, fennel, eggplant, broccoli, bell pepper, onion, carrot and celery. Just avoid the so-called “Italian blends” in the frozen food aisle since they are typically tasteless and tough. And for great flavor impact be sure to pick up a wedge of Parmigiano Reggiano® cheese. It’s depth of flavor will enhance the delicately flavored vegetables and make this lasagna recipe sing.

Ingredients:

1 lb. Ricotta

Olive Oil

8 cups Vegetables

1 tsp. Rosemary (fresh, chopped)

1/2 tsp. Fennel Seeds

Pepper (to taste)

Salt (to taste)

5 cups Simple Tomatoe Sauce

9 oz. No-Boil Lasagna Sheets

2 cups Mozzarella (shredded)

1 cup Parmigiano Reggiano (grated)

2 Eggs

1 cup Heavy Cream

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Vegetable Lasagna

  • 40min

    PREP
  • 1hr

    COOK
  • devparm

    Chef

This vegetable lasagna recipe has layers of vegetables in tomato sauce with a creamy layer of Ricotta in the middle. In this lasagna recipe you can mix fresh and frozen vegetables using any combination of zucchini, fennel, eggplant, broccoli, bell pepper, onion, carrot and celery. Just avoid the so-called “Italian blends” in the frozen food aisle since they are typically tasteless and tough. And for great flavor impact be sure to pick up a wedge of Parmigiano Reggiano® cheese. It’s depth of flavor will enhance the delicately flavored vegetables and make this lasagna recipe sing.

Directions:

STEP 1

One day before you want to serve the lasagna, line a sieve with cheesecloth, set it over a bowl, empty the Ricotta into the sieve and drain overnight in the refrigerator.

STEP 2

When ready to assemble and bake the lasagna, preheat the oven to 375° F. Chop the vegetables into ½-inch chunks.

STEP 3

Heat 4 tablespoons of olive oil in a large non-stick pan. Sauté the chopped vegetables with the fresh herbs and the fennel seeds (if using) until the vegetables are soft, about 10 to 20 minutes. Add more olive oil if the vegetables seem to be drying out. Season with salt and pepper. If you use any frozen vegetables, add them halfway through the cooking time. Set aside. You should have 4 to 6 cups of vegetables.

STEP 4

On the bottom of a 13 x 9 x 3-inch baking dish, spread 1 cup of tomato sauce. Cover with a layer of lasagna sheets, leaving ½-inch gap between the sides of the dish and the sheets.

STEP 5

Spread half the vegetables over the sheets and cover with 1½ cups of tomato sauce. Top the sauce with 1 cup of Mozzarella and ¼ cup Parmigiano Reggiano. Cover with a second layer of lasagna sheets.

STEP 6

Beat the eggs in a bowl, season with pepper and salt, and stir in the Ricotta. Spread the mixture over the lasagna sheets. Top with another layer of lasagna sheets.

STEP 7

Layer the rest of the vegetables, another 1½ cup of sauce, the rest of the Mozzarella and a sprinkling of more Parmigiano Reggiano. Top with the last layer of lasagna sheets.

STEP 8

Stir together the last of the tomato sauce and the heavy cream. Pour over the top layer of lasagna sheets and sprinkle with the rest of the Parmigiano Reggiano. Cover with foil and bake for 40 minutes. Remove the cover and bake 15 minutes more. Let sit at least 15 minutes before serving.

STEP 9

As in any lasagna recipe, you can make the sauce and vegetables in advance and use no-boil lasagna noodles to speed up the preparation. And you can use store-bought marinara sauce for this vegetable lasagna if you have no time to make our Simple Tomato Sauce. The directions are easy for making the vegetables for this vegetable lasagna, but you can also cook them for this easy lasagna recipe by tossing them with olive oil, spreading them on two baking sheets, and roasting them in the oven for 20 minutes. You can even cook them up to two days before assembling this lasagna recipe, which will surely become a reliable favorite.

Ingredients:

1 lb. Ricotta

Olive Oil

8 cups Vegetables

1 tsp. Rosemary (fresh, chopped)

1/2 tsp. Fennel Seeds

Pepper (to taste)

Salt (to taste)

5 cups Simple Tomatoe Sauce

9 oz. No-Boil Lasagna Sheets

2 cups Mozzarella (shredded)

1 cup Parmigiano Reggiano (grated)

2 Eggs

1 cup Heavy Cream

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Complete your meal

Pasta e Fagioli Soup

75

MINUTES

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INGREDIENTS

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CALORIES

Read More

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MINUTES

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INGREDIENTS

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Mushroom Risotto

Directions:

STEP 1

Use white or brown mushrooms, or a mixture of fresh white and wild mushrooms such as chanterelles, shitake and oyster mushrooms (if combining fresh and dried mushrooms, use 8 ounces fresh mushrooms and 1 ounce dried mushrooms). Clean and slice the fresh mushrooms and soak, drain and chop the dried mushrooms.

STEP 2

Heat the butter and olive oil in a large heavy-bottomed pan. Add the onion and thyme and cook over medium heat until the onion is translucent. Add the mushrooms and continue cooking until they give off liquid and reabsorb it as you keep cooking. (Note: You can make the mushrooms ahead of time and reheat them before you start the risotto.)

STEP 3

Heat the broth in a saucepan and correct for saltiness. It will determine how much salt you need to add to the risotto while it cooks.

STEP 4

Add the rice to the mushroom mixture. If there is no oil or butter left, you may need to add an extra tablespoon or two of butter. Stir the rice continuously for 2 to 4 minutes until it is glossy and the edges of the rice grains are translucent.

STEP 5

Add the white wine and stir. The mixture will bubble vigorously. Once most of the wine has evaporated, start adding the broth, a ladle at a time, and stir the risotto continuously to prevent the rice from sticking. Correct the saltiness to taste.

STEP 6

Keep adding broth as soon as the previous ladle of broth has been absorbed. You will need 6 to 8 cups in total, depending on how much broth the mushrooms absorbed, and how much is evaporating during cooking. Keep stirring while you add the broth.

STEP 7

After approximately 20 minutes your risotto should be cooked. Taste to make sure the rice is done, and add a last ladle of broth if you like your risotto more soupy. Add the grated Parmigiano Reggiano cheese and stir. Taste and adjust the seasonings at this point.

STEP 5

Shave the wedge of Parmigiano Reggiano with a vegetable peeler into slivers.

STEP 9

Serve the risotto immediately. and pass Parmigiano Reggiano slivers at the table for scattering over the plates.

Note:

If you aren’t serving your risotto immediately, undercook it by about 4 minutes. Make sure it is fairly wet when you shut off the heat and press some buttered greaseproof paper directly on top of the rice. Cover the pan with a lid, the risotto can be left for 15 to 20 minutes but no longer. Before serving, check to see if the rice needs more liquid and proceed as in Number 7. When properly cooked, your risotto will be creamy from the starches in the rice.

MAIN COURSE

Mushroom Risotto

  • 30min

    PREP
  • 30min

    COOK
  • 364

    CALORIES
  • 6

    SERVINGS

Mushroom risotto is a delicious variation on a classic dish. To make this mushroom risotto recipe, Arborio rice and mushrooms are cooked in a savory broth. The beauty of mushroom risotto is in the earthiness of the mushrooms you choose. Italians make mushroom risotto with fresh porcini mushrooms when they are in season in spring and fall. Dried porcini mushrooms make an excellent substitute in this mushroom risotto and are found in specialty markets. (When using dried mushrooms for this or any dish, soak them in boiling water for 30 minutes, strain the liquid, and add it to your dish or save for another day. In this preparation, add it to the broth.)

As in all risottos, the Parmigiano Reggiano® cheese is the essential finishing touch.

Ingredients:

12 oz. Mushrooms (fresh)

2 tbsp. Butter

2 tbsp. Olive Oil

1 Onion (chopped)

1 tsp. Thyme

8 cups Parmigiano Reggiano Broth or Chicken Broth

2 cups Arborio Rice

1/2 cup White Wine

Salt to taste

Pepper to taste

1/2 cup Parmigiano Reggiano (grated)

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

MAIN COURSE

Mushroom Risotto

  • 30min

    PREP
  • 30min

    COOK
  • 510

    CALORIES
  • 6

    SERVINGS

Mushroom risotto is a delicious variation on a classic dish. To make this mushroom risotto recipe, Arborio rice and mushrooms are cooked in a savory broth. The beauty of mushroom risotto is in the earthiness of the mushrooms you choose. Italians make mushroom risotto with fresh porcini mushrooms when they are in season in spring and fall. Dried porcini mushrooms make an excellent substitute in this mushroom risotto and are found in specialty markets. (When using dried mushrooms for this or any dish, soak them in boiling water for 30 minutes, strain the liquid, and add it to your dish or save for another day. In this preparation, add it to the broth.)

As in all risottos, the Parmigiano Reggiano® cheese is the essential finishing touch.

Directions:

STEP 1

Use white or brown mushrooms, or a mixture of fresh white and wild mushrooms such as chanterelles, shitake and oyster mushrooms (if combining fresh and dried mushrooms, use 8 ounces fresh mushrooms and 1 ounce dried mushrooms). Clean and slice the fresh mushrooms and soak, drain and chop the dried mushrooms.

STEP 2

Heat the butter and olive oil in a large heavy-bottomed pan. Add the onion and thyme and cook over medium heat until the onion is translucent. Add the mushrooms and continue cooking until they give off liquid and reabsorb it as you keep cooking. (Note: You can make the mushrooms ahead of time and reheat them before you start the risotto.)

STEP 3

Heat the broth in a saucepan and correct for saltiness. It will determine how much salt you need to add to the risotto while it cooks.

STEP 4

Add the rice to the mushroom mixture. If there is no oil or butter left, you may need to add an extra tablespoon or two of butter. Stir the rice continuously for 2 to 4 minutes until it is glossy and the edges of the rice grains are translucent.

STEP 5

Add the white wine and stir. The mixture will bubble vigorously. Once most of the wine has evaporated, start adding the broth, a ladle at a time, and stir the risotto continuously to prevent the rice from sticking. Correct the saltiness to taste.

STEP 6

Keep adding broth as soon as the previous ladle of broth has been absorbed. You will need 6 to 8 cups in total, depending on how much broth the mushrooms absorbed, and how much is evaporating during cooking. Keep stirring while you add the broth.

STEP 7

After approximately 20 minutes your risotto should be cooked. Taste to make sure the rice is done, and add a last ladle of broth if you like your risotto more soupy. Add the grated Parmigiano Reggiano cheese and stir. Taste and adjust the seasonings at this point.

STEP 5

Shave the wedge of Parmigiano Reggiano with a vegetable peeler into slivers.

STEP 9

Serve the risotto immediately. and pass Parmigiano Reggiano slivers at the table for scattering over the plates.

Note:

If you aren’t serving your risotto immediately, undercook it by about 4 minutes. Make sure it is fairly wet when you shut off the heat and press some buttered greaseproof paper directly on top of the rice. Cover the pan with a lid, the risotto can be left for 15 to 20 minutes but no longer. Before serving, check to see if the rice needs more liquid and proceed as in Number 7. When properly cooked, your risotto will be creamy from the starches in the rice.

Ingredients:

12 oz. Mushrooms (fresh)

2 tbsp. Butter

2 tbsp. Olive Oil

1 Onion (chopped)

1 tsp. Thyme

8 cups Parmigiano Reggiano Broth or Chicken Broth

2 cups Arborio Rice

1/2 cup White Wine

Salt to taste

Pepper to taste

1/2 cup Parmigiano Reggiano (grated)

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

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