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Carnaroli Risotto Parmigiana

  • Yield: 6 servings 1x


At Donato Enoteca, creamy risotto is topped with a caramel-color roasted pork belly. The rice takes a little patience but if you follow the recipe you should have a beautiful risotto. If you desire, top with a glazed and roasted peice of pork belly.


  • 4 cups hot chicken stock
  • 2 Tbsp salted butter
  • 2 Tbsp finely diced shallots
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup grated Parmesan cheese (more to taste)
  • 2 Tbsp butter
  • Salt
  • Freshly ground black pepper


  1. Melt butter in heavy-bottomed pan. Sweat shallots in it over medium heat until soft approx. 1 minute
  2. Add rice to butter and stir for 2 minutes until each grain is coated.
  3. Add wine and cook 2-3 minutes until all wine has evaporated.
  4. Bring heat to medium high and add 2 cups of hot chicken stock.
  5. Stir and continue to sir once every minute for the next 8 minutes until the stock is almost absorbed.
  6. And one more cup and stir continuously.
  7. Bite into a piece of rice to test to see if it is al dente, not starchy.
  8. Continue to add small amounts of stock stirring until it is al dente.
  9. Spread on tray to cool.
  10. Refrigerate until needed.
  11. To finish cooking:
  12. Put back in pot with ½ cup hot stock and stir for 8 more minutes.
  13. When cooked add Parmesan, second portion of butter, salt and pepper. Serve hot
  • Category: Side Dish-Rice
  • Cuisine: Italian
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