Risotto with 24-month Parmigiano cream – Caseificio Bio Reggiani

Portion 2/3 people


Parmesan cheese 24 months 150 g

Rice 250 g

Vegetable broth 800 g

Half onion

Cooking cream 100 g


Olive oil to taste

Pepper to taste

Nutmeg a pinch

Risotto with 24-month Parmesan cream is a dish with guaranteed success. A great classic of Emilian cuisine that (it is scientifically proven) cannot fail to please. Shall we start? Come on!


Let’s start by preparing our own vegetable stock, strictly NOT stock cube! We recommend a classic celery-carrot-onion. Separately, in a small bowl, pour (almost) all of the grated 24-month Parmesan cheese (keep a small piece aside to sprinkle over the steaming dish, at the end of the preparation, if your guests or yourself like it).

Add the cream and nutmeg, mix everything well and leave to rest. At this point you can start preparing the risotto. Prepare the sauté with butter, onion and oil. Once the onion is golden, add the raw rice and let it toast, then start gradually adding the stock, never stopping stirring it gently.

After about twenty minutes, add the mixture with the 24-month Parmesan cheese and cream. Mix everything together well, allowing it to stir gently. Finally, add pepper and serve!

As mentioned before, if you want, you can add a final touch of style with a light, additional sprinkling of 24-month Parmigiano Reggiano, raw, to finish off the dish in style, giving the dish (as well as the luckiest palates) 2 different textures of the star product. Bon Appetite!

Have you already tried organic Parmigiano Reggiano cheese from Caseificio BIO Reggiani?

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