🧀🇮🇹 Nonna Pia Surprised with an 80lb Wheel of Parmigiano Reggiano – The Best in the World!
There are surprises… and then there’s THIS! 🎉 When Nonna Pia laid eyes on a massive 80lb wheel of Parmigiano Reggiano, her face lit up like Christmas morning. Known as “the King of Cheeses,” this golden, aged beauty is a staple in her kitchen — but never had she seen such a grand, glorious gift of flavor!
She ran her hands across the rind, tapped it like a drum, and said with a proud smile, “Now THIS is real cheese!” Imported straight from Emilia-Romagna, aged over 24 months, its nutty, salty, umami-rich perfection is the secret ingredient in so many of her beloved dishes — from pasta and risotto to brodo and baked vegetables.
To celebrate, Nonna whipped up one of her most iconic, comforting recipes — Creamy Parmigiano Risotto, made simply and slowly, with love in every stir.
🍚 Nonna Pia’s Creamy Parmigiano Risotto
Ingredients:
- 1½ cups arborio rice
- 1 small onion, finely chopped
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- ½ cup dry white wine
- 5–6 cups warm chicken or vegetable broth
- 1 cup freshly grated Parmigiano Reggiano
- Salt & pepper, to taste
- Optional: extra shaved Parmigiano for serving
Instructions:
- Sauté the base:
In a large saucepan, melt 1 tbsp butter with olive oil. Add onion and cook until soft and translucent. - Toast the rice:
Stir in the arborio rice and toast for 1–2 minutes until edges look translucent. - Deglaze with wine:
Add white wine and stir until fully absorbed. - Add broth gradually:
Add warm broth one ladle at a time, stirring often and letting it absorb before adding more. Continue for 20–25 minutes, until rice is al dente and creamy. - Finish with cheese and butter:
Remove from heat. Stir in remaining butter and Parmigiano Reggiano until glossy and rich. Season to taste. - Serve immediately with extra shaved Parm on top and a smile from Nonna!
