Parmesan Risotto

Method

1. Prepare the vegetable broth: cut celery, carrot, onion, and tomatoes into large pieces. Place in a pot with cold water. Bring to a boil, add salt, and simmer for 20 minutes. Turn off heat.
2. In a separate dry pan, toast the Carnaroli or Vialone Nano rice over medium heat, stirring, until it reaches about 55°C (hot to touch and fragrant). Set aside.
3. Using a box grater, grate the Parmigiano Reggiano (18–24 months) and then separate the shreds with your fingers to make fluffy.
4. Finely chop the quarter onion for the soffritto.
5. In a saucepan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped onion and sauté until translucent.
6. Add the toasted rice to the pan and stir to coat with the oil and onion.
7. Increase heat slightly and add the dry white wine or sparkling wine. Stir and let the alcohol evaporate and the wine absorb.
8. Ladle in enough hot broth to just cover the rice. Stir gently. Cook, adding more broth as the rice absorbs it, stirring occasionally. Cook for about 12 minutes (or 2 minutes less than package directions).
9. When the rice is al dente and creamy, remove from heat. Add the cold butter pieces (cut into small cubes) and begin mantecatura (stir vigorously to emulsify).
10. Add the grated Parmigiano Reggiano and continue mantecatura until creamy and smooth.
11. Cover the pan and let the risotto rest for 2 minutes.
12. Serve immediately, garnishing with Parmigiano flakes, a few drops of aged balsamic vinegar (optional), and a grind of black pepper.