Risotto Bianco is a super simple flavour packed italian rice dish, you can serve it as it is, or use it as a base to add any number of ingredients, be it meat, vegetables or seafood!
SERVES: 6
TIME: 40 MINUTES
INGREDIENTS
400g Risotto rice
1.5l Chicken or vegetable stock
1 Brown onion
2 tbsp Salted butter
2 tbsp Extra virgin olive oil
125ml Dry white wine
Salt & Pepper
FOR SERVING: 2 tbsp Salted butter
60g Parmesan cheese, grated
INSTRUCTIONS
Place your stock into a saucepan on high heat. Once it’s boiling, lower the heat down and leave it to simmer.
While waiting for the stock, finely chop the onion.
In another saucepan heat the butter and olive oil on low heat and sauté the onions for 3 minutes, stirring occasionally.
Add the rice and coat with all that fat, stirring well. Toast the rice for 3 more minutes, until the edges turn translucent.
Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little.
Add a ladle of the simmering stock and stir gently. Continue to occasionally stir it while the stock evaporates.
When the stock has evaporated, add another ladle of the stock, stir, and repeat this process for 15 minutes.
Taste the rice at this point. It should be just about done, depending on your rice, and the heat. It should be soft on the outside with just a bite in the middle. If it is, it’s done. If it’s not continue to add 1/2 a ladle of stock, and stir. When that stock has been absorbed, check again. You shouldn’t really need to cook more than 18-20 minutes.
Once finished cooking add salt to taste.
Take off the heat. Stir in the butter and the parmesan and stir it all in thoroughly for 30 seconds.
Cover and leave to rest for 2 minutes, then serve up, topping with extra freshly grated parmesan.
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