{"id":8265,"date":"2026-05-05T13:51:38","date_gmt":"2026-05-05T11:51:38","guid":{"rendered":"https:\/\/icarojournal.com\/?p=8265"},"modified":"2026-05-05T14:38:53","modified_gmt":"2026-05-05T12:38:53","slug":"risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet","status":"publish","type":"post","link":"https:\/\/icarojournal.com\/index.php\/2026\/05\/05\/risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet\/","title":{"rendered":"Risottino al parmigiano&#8230; tranquillo, non \u00e8 una ricetta da &#8220;ospedale&#8221;, con questi ingredienti diventa gourmet!"},"content":{"rendered":"<p><strong>Il Parmigiano Reggiano \u00e8 tra i formaggi pi\u00f9 ricchi di proteine e calcio, ma anche uno dei pi\u00f9 interessanti dal punto di vista della resa in cucina. A differenza dei formaggi filanti, infatti, non crea lunghi fili quando si scioglie, ma si trasforma in una crema granulosa e saporita, rilasciando tutta la sua parte pi\u00f9 intensa: quei cristallini bianchi che spesso si sentono sotto i denti e il glutammato naturale, responsabile dell\u2019umami, quel sapore pieno e avvolgente che rende ogni piatto pi\u00f9 profondo.<\/strong><\/p>\n<p>Ecco perch\u00e9 un risotto preparato solo con il Parmigiano pu\u00f2 sembrare quasi un azzardo, ma in realt\u00e0 \u00e8 una vera lezione di equilibrio. Non servono panna, burro in mantecatura o altri formaggi: saranno l\u2019amido del riso, il brodo caldo e il Parmigiano aggiunto nel momento giusto a creare una crema lucida, morbida e perfettamente legata.<\/p>\n<p>Il segreto, infatti, non \u00e8 mettere tanto formaggio, ma usarlo bene, lontano dal fuoco, evitando che si aggrumi o che perda la sua eleganza.<\/p>\n<h2>Risotto al Parmigiano: la ricetta per un pranzetto gourmet<\/h2>\n<p>La difficolt\u00e0 di questo risotto \u00e8 solo apparente. Sembra un piatto semplice, ma nasconde una piccola insidia: il Parmigiano non ama le temperature troppo alte.<strong> Se viene aggiunto quando il riso \u00e8 ancora sul fuoco<\/strong>, rischia di bruciare, separarsi o diventare grumoso. Per questo motivo va incorporato solo alla fine, a fiamma spenta, quando il calore residuo sar\u00e0 sufficiente a trasformarlo in una crema.<\/p>\n<p>Gli ingredienti che ci serviranno, dunque, sono i seguenti:<\/p>\n<ul>\n<li>160 grammi di riso Carnaroli,<\/li>\n<li>80 grammi di Parmigiano Reggiano grattugiato fine,<\/li>\n<li>500 ml circa di brodo vegetale caldo,<\/li>\n<li>mezza cipolla,<\/li>\n<li>40 ml di vino bianco secco,<\/li>\n<li>15 grammi di olio extravergine d\u2019oliva oppure burro per la tostatura,<\/li>\n<li>sale.<\/li>\n<\/ul>\n<figure id=\"attachment_8266\" aria-describedby=\"caption-attachment-8266\" style=\"width: 1200px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8266\" src=\"https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-1.jpg\" alt=\"Risotto al parmigiano - IcaroJournal\" width=\"1200\" height=\"800\" srcset=\"https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-1.jpg 1200w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-1-300x200.jpg 300w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-1-1024x683.jpg 1024w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-1-768x512.jpg 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-8266\" class=\"wp-caption-text\">Risotto al parmigiano &#8211; IcaroJournal<\/figcaption><\/figure>\n<h2>Preparazione del risotto al Parmigiano<\/h2>\n<p>Iniziamo subito tritando finemente la cipolla e facendola appassire in un tegame con l\u2019olio extravergine d\u2019oliva oppure con il burro. Quando sar\u00e0 diventata morbida,<strong> aggiungiamo il riso Carnaroli<\/strong> e lasciamolo tostare per un paio di minuti, mescolando spesso, finch\u00e9 i chicchi non saranno ben caldi e leggermente lucidi.<\/p>\n<p>A questo punto sfumiamo con il vino bianco secco e lasciamo evaporare completamente la parte alcolica. Dopodich\u00e9 cominciamo ad aggiungere il brodo vegetale caldo, poco alla volta, continuando a mescolare e versandone altro solo quando il precedente sar\u00e0 stato assorbito. Il brodo dovr\u00e0 essere leggero e non troppo salato, perch\u00e9 il Parmigiano dar\u00e0 gi\u00e0 sapidit\u00e0 al piatto.<\/p>\n<figure id=\"attachment_8267\" aria-describedby=\"caption-attachment-8267\" style=\"width: 1200px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8267\" src=\"https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-2.jpg\" alt=\"Risotto al parmigiano - IcaroJournal\" width=\"1200\" height=\"800\" srcset=\"https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-2.jpg 1200w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-2-300x200.jpg 300w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-2-1024x683.jpg 1024w, https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal-2-768x512.jpg 768w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-8267\" class=\"wp-caption-text\">Risotto al parmigiano &#8211; IcaroJournal<\/figcaption><\/figure>\n<blockquote class=\"wp-embedded-content\" data-secret=\"MTrnDTW9Fd\"><p><a href=\"https:\/\/www.new-feeling.net\/bresh-il-cantautore-che-puoi-solo-ascoltare-in-loop-da-la-tana-del-granchio-a-serenamente\/\">Bresh, il cantautore che puoi solo ascoltare in loop: da La tana del granchio a Serenamente<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Bresh, il cantautore che puoi solo ascoltare in loop: da La tana del granchio a Serenamente&#8221; &#8212; NewFeeling\" src=\"https:\/\/www.new-feeling.net\/bresh-il-cantautore-che-puoi-solo-ascoltare-in-loop-da-la-tana-del-granchio-a-serenamente\/embed\/#?secret=ADkYWEE6Ea#?secret=MTrnDTW9Fd\" data-secret=\"MTrnDTW9Fd\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<p><strong>LEGGI ANCHE -&gt;\u00a0<a href=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/05\/faccio-tutto-in-friggitrice-ad-aria-uno-snack-buono-come-pochi\/\" target=\"_blank\" rel=\"noopener\">Faccio tutto in friggitrice ad aria, uno snack buono come pochi!<\/a><\/strong><\/p>\n<p><strong>LEGGI ANCHE -&gt;\u00a0<a href=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/04\/impacco-mani-fai-da-te-poche-gocce-dalla-dispensa-per-pelle-morbida-e-idratata\/\" target=\"_blank\" rel=\"noopener\">Impacco mani fai da te: poche gocce dalla dispensa per pelle morbida e idratata<\/a><\/strong><\/p>\n<p>Quando il riso sar\u00e0 cotto ma ancora cremoso, spegniamo il fuoco e lasciamolo riposare per un minuto. Solo adesso aggiungiamo il <strong>Parmigiano<\/strong> grattugiato finemente e mescoliamo con energia. Se serve, aggiungiamo un cucchiaio di brodo o acqua fredda per aiutare la mantecatura. Il risultato sar\u00e0 un risotto lucido, avvolgente e profumato, perfetto da servire subito.<\/p>\n<p><strong>LEGGI ANCHE -&gt;\u00a0<a href=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/01\/polpette-di-ceci-in-friggitrice-ad-aria-la-ricetta-senza-glutine-che-salva-la-cena-in-pochi-minuti\/\" target=\"_blank\" rel=\"noopener\">Polpette di ceci in friggitrice ad aria: la ricetta senza glutine che salva la cena in pochi minuti<\/a><\/strong><\/p>\n<p><strong>LEGGI ANCHE -&gt;\u00a0<a href=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/03\/cipolle-marinate-fatte-in-casa-la-ricetta-veloce-diventano-croccanti-in-poche-ore\/\" target=\"_blank\" rel=\"noopener\">Cipolle marinate fatte in casa: la ricetta veloce, diventano croccanti in poche ore<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il Parmigiano Reggiano \u00e8 tra i formaggi pi\u00f9 ricchi di proteine e calcio, ma anche uno dei pi\u00f9 interessanti dal punto di vista della resa in cucina. A differenza dei formaggi filanti, infatti, non crea lunghi fili quando si scioglie, ma si trasforma in una crema granulosa e saporita, rilasciando tutta la sua parte pi\u00f9 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":2,"footnotes":""},"categories":[360],"tags":[665,404,663,1014],"class_list":["post-8265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina","tag-ricette-risotto","tag-ricette-vegetariane","tag-risotto","tag-risotto-al-parmigiano"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Risottino al parmigiano... tranquillo, non \u00e8 una ricetta da &quot;ospedale&quot;, con questi ingredienti diventa gourmet! - Icaro Journal<\/title>\n<meta name=\"description\" content=\"Il Parmigiano Reggiano \u00e8 tra i formaggi pi\u00f9 ricchi di proteine e calcio, ma anche uno dei pi\u00f9 interessanti dal punto di vista della....\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/05\/risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Risottino al parmigiano... tranquillo, non \u00e8 una ricetta da &quot;ospedale&quot;, con questi ingredienti diventa gourmet! - Icaro Journal\" \/>\n<meta property=\"og:description\" content=\"Il Parmigiano Reggiano \u00e8 tra i formaggi pi\u00f9 ricchi di proteine e calcio, ma anche uno dei pi\u00f9 interessanti dal punto di vista della....\" \/>\n<meta property=\"og:url\" content=\"https:\/\/icarojournal.com\/index.php\/2026\/05\/05\/risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet\/\" \/>\n<meta property=\"og:site_name\" content=\"Icaro Journal\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-05T11:51:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-05T12:38:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/icarojournal.com\/wp-content\/uploads\/2026\/05\/Risotto-al-parmigiano-20260405-IcaroJournal.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Francesca Guglielmino\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Francesca Guglielmino\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/icarojournal.com\\\/index.php\\\/2026\\\/05\\\/05\\\/risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/icarojournal.com\\\/index.php\\\/2026\\\/05\\\/05\\\/risottino-al-parmigiano-tranquillo-non-e-una-ricetta-da-ospedale-con-questi-ingredienti-diventa-gourmet\\\/\"},\"author\":{\"name\":\"Francesca Guglielmino\",\"@id\":\"https:\\\/\\\/icarojournal.com\\\/#\\\/schema\\\/person\\\/50728028a3703bea504b6347d37b5f99\"},\"headline\":\"Risottino al parmigiano&#8230; 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