40 minutes
A classic Italian dish, Risotto Bianco is a creamy and savory rice dish cooked with broth, butter, onion, and Parmesan cheese.
Unsalted Butter, unsalted
tablespoons
Small Onion, finely diced
each
Risotto Rice
cups
cups
Chicken Stock, hot
cups
Parmesan Cheese, grated
cups
1. Cook Onion in Butter
Melt two tablespoons of butter in a saucepan over medium heat. Add the finely diced small onion and cook gently for about 10 minutes until the onion becomes soft and translucent.
2. Toast the Rice
Stir in 1.5 cups of risotto rice, ensuring each grain is coated with the buttery onion mixture. Cook for about 4 minutes, stirring often, until it turns translucent but not browned.
3. Deglaze with Wine
Pour in 0.5 cup of dry white wine, stirring continuously until it is fully absorbed by the rice.
4. Add Broth
Begin adding the hot chicken broth to the rice, 1 cup at a time, then continue adding 0.5 cup at a time. Stir frequently, letting the rice absorb the broth before adding more. Maintain a vigorous simmer and continue this process for 20 to 30 minutes.
5. Finish with Butter and Cheese
Once the rice reaches an al dente consistency, turn off the heat and fold in 1 tablespoon of butter and 0.33 cup of grated Parmesan cheese.
Opt for high-quality Arborio, Carnaroli, or Vialone Nano rice, with Carnaroli being the most forgiving for overcooking.
Add stock one ladle at a time, allowing the rice to absorb each addition fully before adding more for a creamy texture.
Remove from heat and add butter and Parmigiano-Reggiano, then vigorously stir while adding freshly cracked black pepper.
Keep your stock simmering in a separate pot to avoid shocking the rice and ensure even cooking.
Serve risotto 'all’onda' (rippling like waves); thin it with stock if too thick.
Comments (0)