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parmigiano cheese
Parmigiano-Reggiano or Parmesan (, Italian: [parmiˈdʒaːno redˈdʒaːno]) is an Italian hard, granular cheese. In the European Economic Area, the name "Parmesan" is legally defined as PDO Parmigiano-Reggiano, though it is often used outside Europe for similar non-PDO cheeses.
It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Both "Parmigiano-Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
It has been called the "King of Cheeses" and a "practically perfect food".
Mushroom risotto
I like risotto slightly runny/soupy. You can adjust recipe if you like tight or runny risotto by respectively reducing or increasing liquid to your taste.
2 ounces dried porcini
1 Tbsp EVOO
1 cup 1/4 inch diced onions
1/2 tsp salt + more
1/4 tsp ground white pepper
1/4 tsp...
Long ago, when I was working in a doctor's office, 1 of our patients was a very elderly Italian lady. More often than not, she would bring lasagna for us. It was the BEST I'd ever had at that time. One of her secrets was how she made her cheese filling. Finally got her to tell me after...
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