Risotto Bianco

1. Sauté the Onion

Melt 2 tablespoons of butter in a saucepan over medium heat. Add the finely diced small onion and cook gently for about 10 minutes, until soft and translucent.

2. Toast the Risotto Rice

Introduce 1½ cups of risotto rice to the saucepan and toast for about 4 minutes, until the grains are well-coated with fat and become translucent.

3. Heat Chicken Broth

In a separate pan, heat 5 cups of chicken broth until boiling.

4. Deglaze with Wine

Pour ½ cup of dry white wine into the saucepan with the rice, allowing it to be absorbed completely.

5. Cook the Rice

Begin adding the warm chicken broth to the rice, starting with 1 cup and then in ½ cup increments, stirring regularly and seasoning with salt until the rice is tender yet firm to the bite, about 20 to 30 minutes.

6. Finish with Butter and Cheese

Stir in the remaining 1 tablespoon of butter and ⅓ cup of grated Parmesan cheese, allowing the risotto to rest for 2 minutes before serving.