Risotto bianco

Name: Risotto bianco
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 tablespoon chopped onion; 150 g vialone or carnaroli rice; 150 g vialone or carnaroli rice; 100 ml white wine; 500 ml warm chicken or vegetable stock - take care if you use the little pots or cubes as they are salty; 500 ml warm chicken or vegetable stock - take care if you use the little pots or cubes as they are salty; 50 g unsalted butter; 50 g grated Parmesan; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

For
4

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

My personal preference is for a risotto flavoured with herbs, mushrooms or vegetables rather than a lump of meat or fish, both of which relegate the rice to bit-part player in the meal. The textures and the interplay between cheese, stock, wine and rice are good enough - more than good enough.

Ingredients

1 tablespoon olive oil
1 tablespoon chopped onion
150

Europe
Italy
Main course
Gluten-free

Method

Heat the oil in a large, heavy-based casserole and fry the onion then the rice. The rice needs the burst of heat before any liquid is added.

Season with salt and pepper, add the wine, then let it reduce away completely.

Stir in half the stock. Bring to the boil, then cover with a lid and remove from the heat. The rice will absorb all the stock but remain hard and partially cooke