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Risotto Bianco Recipe

Risotto Bianco is often considered as the foundation recipe for creating a variety of risotto dishes. By getting this basic risotto recipe right, you will find it easier to master the several risotto variations like mushroom risotto, or prawn risotto. With its roots in Italy, risotto has gained a global audience for its taste and flavor. This is why I have decided to cover this basic recipe for you all.

Risotto is mainly a north Italian dish where the rice has a delectable creamy consistency. The rice is cooked in a broth. This recipe uses chicken stock, but you can also use vegetable or fish stock to suit your taste buds. Mostly associated with the traditional slow-cooking of food which is able to amplify the creaminess of the rice, risotto is the most popular way of cooking rice in Italy.

While rice was mostly cooked in boiling water till the 17th century, the need for change forced cooks to experiment with butter and cheese. As a result, risotto is the child of evolution in terms of cooking. In present-day Italy, risotto is one of the most common dishes.

It pairs well with grilled chicken and grilled vegetables.

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Risotto Bianco Recipe


  • Author: Bobby
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
Scale

Ingredients

  • 1/2 onion, finely chopped
  • 45g butter
  • Half tablespoon olive oil
  • 3 inches celery (about 10g-20g), finely chopped
  • 100g risotto rice
  • ¼ of a glass of white wine
  • 400ml of hot chicken stock
  • 2 tablespoons of Parmesan cheese

Instructions

  • Heat a pan and add 25g of butter
  • As the butter begins to melt, add half a tablespoon of olive oil.
  • Add the onions and stir till the onions turn translucent.
  • Then add the celery and keep stirring.
  • Add the rice.
  • As the rice begins to crackle, add the white wine and stir the rice.
  • Pour 200 ml of hot chicken stock to the rice and stir the rice to make sure that it does not stick to the bottom of your pan. Put the lid and let it cook for 10 minutes on low flame. Remove the lid and stir the rice.
  • Add another 200 ml of hot chicken stock and stir again. Put the lid back on and cook for another 10 minutes on low flame. Remove the lid and stir the rice.
  • Take it off the flame and add 2 tablespoons of grated parmesan cheese and about 20g of butter. Put the lid and allow the dish to soak in the flavor of the butter and the cheese from its own steam. In 3 minutes, your risotto Bianco will be ready to serve.

  • Cuisine: Italian

Keywords: Risotto, Bianco, Italian