Sorry, you need to enable JavaScript to visit this website.
Riccardo Camanini's Parmesan Risotto Recipe

Parmesan Risotto Recipe

Parmesan risotto is one of the most traditional recipes of Italian cuisine. Learn how to make this delicious recipe following all the steps and the tricks suggested by the Michelin starred Chef Riccardo Camanini.

20 February, 2020
Average: 3.4 (37 votes)


serves for



Carnaroli rice
140 g
Extra virgin olive oil
10 g
60 g
Parmigiano cheese
50 g
White wine
25 g
White vinegar
5 g
to taste


Step 01

boiling water in a pan

Boil a pan of unsalted water. 

Step 02

Risotto in a large saucepan

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn.


Step 03

adding hot water to the rice

Lightly season the rice and add hot water, a little at a time, allowing it to reduce and absorb as you stir before adding more in.

Step 04

Stiring risotto

Stir continuously for 15–20 minutes, until the risotto is thick and creamy, and the rice is cooked but still has a little bite in the centre of the grain.

Step 05

adding butter to risotto

When the risotto is cooked, remove the pan from the heat and vigorously stir in the butter and grated Parmesan cheese, a little bit of extra virgin olive oil and a white vinegar.


Step 06

risotto in a plate

To serve, place in the centre of a warmed bowl.



Stay up to date on this topic

Search Recipes