Parmigiano Reggiano DOP 30-Month Risotto with Lamùri Nero d'Avola Reduction — Gourmet Recipe

Discover our 30-Month Parmigiano Reggiano and impress your guests with a perfectly whipped gourmet risotto, enriched with a Lamùri Nero d'Avola reduction!

There is a dish that speaks the language of both northern tradition and southern soul: this risotto. The velvety creaminess of Parmigiano Reggiano DOP aged 30 months — selected by Tastiness Food Shop for its crystalline texture and notes of dried fruit — meets the glossy, syrupy reduction of Lamùri Nero d'Avola by Tenuta Regaleali, a wine that carries the Sicilian sun and an elegant tannin. The result is a restaurant-worthy first course you can recreate at home.

Ingredients for 4 people

Difficulty: Medium  |  Prep time: 15 min  |  Cook time: 35 min  |  Total time: 50 min

• 320 g Carnaroli rice
• 100 g Parmigiano Reggiano DOP 30 Months Tastiness Food Shop, finely grated
• 300 ml Lamùri Nero d'Avola DOC — Tenuta Regaleali (200 ml for reduction + 100 ml to deglaze)
• 1.2 litres hot vegetable broth (celery, carrot, onion)
• 80 g cold butter (40 g for base + 40 g for whipping)
• 2 medium shallots
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 tbsp brown sugar (for the reduction)
• Sea salt and freshly ground black pepper to taste

Method

Step 1 — Prepare the broth and ingredients

1. Make a vegetable broth with celery, carrot and onion in 1.5 litres of cold water. Bring to a boil, lower the heat and simmer for 20 minutes. Strain and keep warm over the lowest heat throughout the risotto cooking.
2. Finely grate the Parmigiano Reggiano DOP 30 Months and set aside at room temperature. Cut butter into cubes and refrigerate — it needs to be cold for the cold-whipping technique.
3. Finely chop the two shallots.

Step 2 — Lamùri reduction

1. Pour 200 ml of Lamùri Nero d'Avola into a small saucepan with the star anise, cinnamon stick, bay leaf and brown sugar.
2. Bring to medium heat and simmer for 12-15 minutes, stirring occasionally, until syrupy and glossy — it should coat the back of a spoon.
3. Strain out the spices and keep warm over very low heat.

💡 Tastiness Tip: The reduction is ready when you dip a spoon and lift it — the liquid should fall in a slow, continuous stream. If it thickens too much, add a spoonful of warm broth.

Step 3 — Toasting and cooking the rice

1. In a wide pan (or heavy-bottomed saucepan), melt 40 g of butter over medium heat. Add the chopped shallots and sweat gently for 3-4 minutes without colouring.
2. Add the Carnaroli rice and toast for 2 minutes over high heat, stirring constantly, until the grains turn translucent at the edges.
3. Deglaze with the remaining 100 ml of Lamùri: let the alcohol evaporate completely before continuing.
4. Add the hot broth one ladle at a time, waiting for each addition to be absorbed before adding the next. Total cook time: approximately 16-18 minutes from toasting.
5. Taste and adjust salt only in the final minutes.

Step 4 — Cold-whipped mantecatura

1. One minute before the end of cooking, remove the pan from the heat. The risotto should still be slightly “all'onda” — fluid and flowing, not dry.
2. Add the cold butter cubes and finely grated Parmigiano Reggiano DOP 30 Months. Whip vigorously with circular and lifting movements for 60-90 seconds: the risotto should become creamy, glossy and velvety.
3. Cover with a lid and rest for 1 minute.
4. Plate in warm deep plates, shape a wave with the back of a spoon and finish with drops of Lamùri reduction in a spiral. Add a final grating of Parmigiano Reggiano and freshly ground black pepper.

The Sommelier's Recommendation

Lamùri Nero d'Avola DOC by Tenuta Regaleali is the ideal companion to this dish — not just in cooking, but on the table too. Its notes of ripe red fruit, sweet spice and silky tannin intertwine with the crystalline savouriness of 30-month Parmigiano Reggiano, creating a rare balance. Serve Lamùri at 16-18°C in wide glasses. Avoid overly tannic reds: the creaminess of the risotto calls for a wine that accompanies, not overpowers.

The Story of the Dish

Whipped risotto is one of Italy's great culinary achievements — born from the Lombard and Venetian tradition as a technique of near-artisanal precision. Tastiness Food Shop brings this classic into dialogue with the South, through Lamùri by Tenuta Regaleali: a marriage of two Italian excellences that tells the story of a country unlike any other in the world.

Products Used in This Recipe

🛒 Parmigiano Reggiano DOP 30 Months 250g — Tastiness Food Shop
🛒 Lamùri — Nero d'Avola DOC — Tenuta Regaleali 0.75L — Tastiness Food Shop