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Everybody wants it!
Let's strike a blow for time! The more time passes, the more Parmesan cheese becomes appetizing.
We all know the story of Parmigiano Reggiano and also of Grana Padano, which may be considered a cousin of the former. Let's dig deeper into the versatility of those cheeses, generally called Parmesan around the world.
If you don't know the flavour of Parmigiano Reggiano cheese you are loosing a bit of Paradise; Parmigiano Reggiano has that extra oomph that gives fuel not only to your spaghetti or your ravioli in broth, but also to your aperitif or your snack.
Our friend Carlo teaches us an interesting risotto recipe: many thanks Carlo to be again in our kitchen!
A very quick recipe with the Basmati rice.