Risotto al Parmigiano Reggiano con Midollo Reggiano
Emilia-Romagna
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Emilia-Romagna
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Description
The foundational risotto of Emilia-Romagna — made in the Reggiana tradition with bone marrow (midollo) melted into the soffritto to enrich the base, and finished with an extraordinary quantity of Parmigiano Reggiano 24-month. No wine. No vegetables. No herbs. The dish is an act of restraint in its ingredients and mastery in its technique — every gram of Parmigiano Reggiano's flavour must express itself.
III
The Thread
—Bone marrow in the soffritto as the foundational enrichment — both risotti use marrow as the opening fat layer before broth Milanese
—Risotto mantecato with aged hard cheese off heat — same mantecatura technique adapted to French alpine cheese French
—Catalan 'creamy rice' finished with Parmigiano — the mantecatura technique crossing into the Spanish tradition Spanish
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Flavour Context
The Parmigiano is the entire flavour: nutty, crystalline, umami and slightly granular; the butter enriches and silks; the broth gives depth; this is a risotto about one ingredient done perfectly
Pillars V — VII
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