Risotto Bianco………..

By Simon  , , , , ,   

April 3, 2015

From its humble begins a "Risotto Bianco" let your imagination run wild, there are so many great Risottos to create using this basis. Eat with Gusto and above all love......

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Generous


50 Grams Butter

1 White onion

1 Dash White wine

400 Grams Risotto rice

1 Litre Vegetable stock

50 Grams Parmesan



In a large heavy based casserole, over a gentle heat, add half the butter and sweat the onions until softened.  Add the wine and continue to stir until reduced and absorbed.  Add the arborio rice, coating each and every grain, simply start adding the warmed stock a ladle at a time until absorbed gently stirring all the time, the rice will become silky and creamy, with love and attention. This will take about 18-20 minutes until the rice is tender to the bite, "al dente".  Finish with the remaining butter and large handfuls of coarsely grated parmesan and black pepper, serve immediately and devoir with plenty of gusto......



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