Risotto Bianco

"This is Jamie Oliver's perfect risotto base. It takes a bit of time but if you're looking for perfection it is well worth every effort. *J.O. calls for 2 pints of stock but I always end up adding more so it's best to start with 3 pints of hot chicken stock."
 
Ready In:
55mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Heat the stock.
  • Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring.
  • When the vegetables have softened, add the rice and turn up the heat.
  • The rice will now begin to lightly fry, so keep stirring it.
  • After a minute it will look slightly translucent.
  • Add the wine and keep stirring.
  • Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
  • Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.
  • Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes.
  • Taste the rice to check if it's cooked aoccasionally.
  • Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite.
  • Remove from the heat and add the remaining butter, and Parmesan.
  • Stir well and place a top on the pot and allow to sit for 2 minutes.
  • Eat soon.

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  1. Penny Stettinius
    This is Jamie Oliver's perfect risotto base. It takes a bit of time but if you're looking for perfection it is well worth every effort. *J.O. calls for 2 pints of stock but I always end up adding more so it's best to start with 3 pints of hot chicken stock.
     

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