Risotto Bianco
"Classic, simple needs no other explanation."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 25 g butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 325 g risotto rice
- 150 ml dry white wine
- 900 ml hot vegetable stock
- 25 g parmesan cheese or 25 g castelli cheese, shaved
directions
- Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes.
- Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring.
- Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot.
- Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy.
- Serve topped with the cheese.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
