Basic Risotto Recipe, Risotto Bianco (a Risotto Masterclass)
Basic Risotto recipe, or Risotto Bianco. You can serve it as it is, or use it as a template and adapt it by topping with, or add to, any number of ingredients, be it meat, vegetables or seafood.
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Servings: (Serves 6 as a starter or 4 as a main)
Calories: 416kcal
Ingredients
- 400 g carnaroli rice (or any risotto rice you can get)
- 1.5 litres chicken or vegetable stock
- 1 medium onion
- 2 Tbsp salted butter
- 2 Tbsp EV olive oil
- 125 ml dry white wine (skip if you don't do alcohol)
- salt if needed
- freshly ground black pepper
For finishing
- 2 Tbsp cold, salted butter
- 60 g freshly grated parmesan cheese
Instructions
- Place your stock, or water plus stockpots on high heat. Once it's boiling, lower the heat down and leave it to simmer happily.
- While waiting for the stock, chop the onion up finely.
- Heat the butter and olive oil on low heat and sauté the onions for 3 minutes, stirring.
- 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. Skip this step, if you don't do alcohol.
- Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn't need to be round and round constantly, just regular stirring while the stock evaporates.
- When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 15 minutes. Yes, watch the clock or put your kitchen timer on.
- Check the rice at the 15-minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked - soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of rice pudding? If it is, it's done. If it's not, add 1/4 cup stock, and stir. When that stock has been absorbed, check again. You shouldn't really need to cook more than 17 - 20 minutes.
- Then check the seasoning - does it need salt? Add some if you think it does, and stir it in.
- Take off the heat. Stir in the butter and the parmesan and stir it all in thoroughly and vigorously for a whole 30 seconds. The mantecatura, remember?
- Cover and leave to rest for 2 minutes, then serve up.
Nutrition
Calories: 416kcal | Carbohydrates: 55g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 282mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg
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