Creamy white rice, also known as risotto alla parmigiana, is a typical first course of the most authentic and genuine Italian culinary tradition: its basic preparation is simple and requires the use of rice (preferably with rather large grains such as the Carnaroli variety), vegetable broth, onion, Extra Virgin Olive Oil for the sauté and abundant Parmigiano Reggiano.

Traveling between the various regions of Italy we then find different variants that involve the use of local products such as the addition of Buffalo Mozzarella in the South or Fontina in Valle d’Aosta.

The traditional recipe involves cooking with a simple vegetable broth, enriched with plenty of grated Parmesan cheese in the final phase of creaming the rice: a precaution to always keep in mind is to never let it dry too much during cooking, so you can serve a classic creamy risotto in the wave.

The super creamy white rice: quick recipe of risotto without broth

The traditional recipe of risotto undoubtedly involves the use of hot broth, but an excellent alternative for a faster and lighter preparation can be to use hot salted water, always boiling.

The water, to give more flavor to the rice, can also be flavored with spices and aromatic herbs (bay leaf, cloves, sage …) based on the taste we want to give to rice and also seasonality.

Let’s find out together step by step how to make a creamy white rice, but without broth:

Ingredients for 4 people:

• 320 gr of Carnaroli or Arborio rice
• 50 g butter
• 1 onion
• 1 glass of dry white wine
• 1 litre of flavoured saltwater
• Parmigiano Reggiano
• EVO Oil
• Salt and Pepper

1. Prepare a sauté of onion, oil and butter

2. Toast the rice for a couple of minutes and then blend it with dry white wine

3. When the alcoholic part of the wine has evaporated, add the flavored salt water a little at a time, just like you do with the broth.

4. Continue stirring until cooked, adding hot water occasionally

5. When the rice is cooked, stir in butter and grated Parmesan cheese

A delicious variant of white rice: the gourmet recipe of Valle d’Aosta risotto

The addition of fontina, the tasty DOP cheese typical of Valle d’Aosta, transforms this first course into a succulent and rich in taste version: the secret that makes the white rice gourmet and super creamy is precisely the stringy creaming with fontina cheese.

To better appreciate the creaminess and enjoy the explosion of taste released on the palate by the fontina cheese, the ideal is to serve the risotto alla valdostana still hot and steaming: let’s find out together how to prepare it following the original recipe.

Ingredients for 4 people

• 320 gr of Carnaroli or Arborio rice
• 50 g butter
• 1 onion
• 1 glass of dry white wine
• 1 liter of vegetable broth
• 150 gr of fontina PDO
• Parmigiano Reggiano
• EVO Oil
• Salt and Pepper

The procedure to prepare the creamy white rice alla valdostana is the classic one of a risotto so we will proceed as follows:

1. Melt the butter with a drizzle of extra virgin olive oil and add the finely chopped onion, leaving to fry over medium heat for a few minutes. Prepare and bring the vegetable broth to temperature.

2. Add the Carnaroli or Arborio rice, toasting it over high heat for a few minutes and then let it evaporate with white wine.

3. Let the rice cook over low heat for about twenty minutes, always wetting it with the hot vegetable broth. In the meantime you can cut the fontina into small pieces.

4. When the rice is cooked, stir it with soft butter at room temperature and the fontina cheese cut into small cubes.

5. Serve the risotto while still hot, adding a sprinkling of grated Parmesan, pepper or nutmeg to taste.

White risotto: recipe for a perfect cream with fresh dairy products

The creamy white risotto is a first course based on Carnaroli rice and fresh dairy products such as Parmesan cheese, buffalo mozzarella and cream that together create a unique mix of taste, creaminess and softness.

White rice is really simple to make and for its delicate flavor and stringy and velvety texture always likes children. The creamy white risotto can be prepared either in the most classic variant with vegetable broth and sautéed, or even in a lighter version using hot salted water for cooking.

Ingredients for 4 people:

• 6 tablespoons of Parmesan cheese
• 250 gr of well-drained buffalo mozzarella
• 1/2 white onion for the sauté
• 6 tablespoons fresh cream for cooking
• 50 g butter
• 320 gr of rice
• 1 liter of vegetable broth or flavored saltwater

The procedure for preparing creamy white rice with mozzarella is similar to that of the basic preparation of a risotto: let’s find out together how to make it simply perfect.

1. Fry the onion in a saucepan with oil

2. Add the rice and toast it for a few minutes over high heat (this is a fundamental part for the success of any risotto)

3. To taste you can deglaze with white wine or directly proceed with the addition of flavored salt water or vegetable broth

4. Stir the rice occasionally, always checking that the water or broth is not completely absorbed.

5. Before finishing cooking, add the liquid cream and Parmesan cheese to stir the rice, and possibly season with salt

6. Add the diced buffalo mozzarella and stir before serving the white rice still warm and stringy.