Ingredients:

500 ml meat broth (or vegetable)

300 g risoni
20 g Parmigiano Reggiano DOC
4 cheeses

 

Preparation

First, prepare the MEAT BROTH or VEGETABLE BROTH, or you can buy it ready-made.

Place your chosen pasta in a pot—I use risoni, but star pasta is also fine.

 

Cover the pasta with the broth.

Turn on the heat, bring to a boil, then reduce the heat and cook

the pasta for the cooking time indicated on the package minus about a minute,

until the broth is completely absorbed.

 

Pasta with Cheese
Turn off the heat and add a cheese of your choice, the Parmesan,

and stir so that the cheese melts

with the heat of the pasta cooked in the broth.

Place the pasta on plates and add another cheese before serving.

Serve the creamy pasta with the cheese.

VARIATIONS AND TIPS
You can use any short pasta shape; obviously, cooking times and the amount of broth

will vary depending on the pasta shape.

You can use vegetable or meat broth, or you can buy it pre-made.

You can add Grana Padano or Parmigiano-Reggiano, or leave it out.

You can increase or decrease the amount of cheese.