This dish comes from the word “riso” in Italian rice, and assigns its source north of the country. The risotto bianco is the most basic of all and from which, to add or change ingredients, you will do a host of variants.
- 50g butter
- 1 onion chopped
- 3 cups rice
- 1 / 2 cup dry white wine or vermouth
- 6 cup button hot stock
- 60g grated cheese
- Salt and pepper
- Melt 2 / 3 of the butter in a saucepan, and saute onion until transparent.
- Add rice and stir over low heat 3 minutes.
- Moisten with wine and bring to a boil.
- Add broth all at once, while stirring.
- Cook until rice is tender, stirring.
- Season and add the remaining butter and grated cheese.
- Salt, pepper.
» Italy Recipes