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Risotto Bianco
Ingredients:
- 50g/2oz Butter
- 1 Onion, chopped
- 325g/12oz Risotto Rice
- 150ml/5 fl.oz. Dry white wine
- 900ml/30 fl.oz. Fresh hot Stock (approx)
- Salt and Pepper
- 4 tbsp finely grated Parmesan
Preparation:
1. Melt two-thirds of the butter in a wide shallow saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.
2. Pour in the wine and cook over a high heat, stirring, until it has been absorbed.
3. Add one-third of the hot stock. Cook until the stock has been absorbed, stirring constantly.
4. Add another one-third of the stock and cook until the stock has been absorbed, stirring constantly.
5. Add the last one-third of the stock and continue to cook until the stock has been absorbed, stirring constantly. All in all it will take about 20 minutes from the time you start adding the stock. The end product should be quite wet and creamy.
6. Season with salt and pepper and fork in the remaining butter and Parmesan cheese. Serve the rice in a warmed serving dish, with extra Parmesan cheese.
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