health
March 12, 2026
Rachel Roddy’s recipe for risotto in bianco
Make use of every inch of parmesan or other grana-type cheeses with this most simple and lovely of risottos
TL;DR
- Parmesan rinds, often discarded, can be frozen and used to make a flavorful broth for risotto.
- The broth is made by simmering rinds with onion, celery, and carrot for an hour.
- Risotto is cooked by softening shallots, toasting the rice, adding white wine, and then gradually incorporating the hot broth while stirring constantly.
- The final dish is enriched by beating in butter and grated Parmesan cheese off the heat for a creamy texture.
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