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Risotto Bianco

Picture of Risotto Bianco

1.1 litres stock (chicken, fish or vegetable
2 tbsp olive oil
a knob of butter
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
½ a head of celery, trimmed and finely chopped
400g risotto rice
2 wineglasses of dry white vermouth or dry white wine
salt & pepper
70g butter
115g freshly grated parmesan cheese

Serves 6

1. Heat the stock.

2. Putt the olive oil and butter into a separate pan, add the onion, garlic and celery and cook very slowly for about 15 mins without colouring.

3. When the vegetables have softened, add the rice and turn up the heat.

4. Keep stirring the rice while it begins to lightly fry. After a minute or so it will look slightly translucent. Add the vermouth or wine and keep stirring.

5. Once the vermouth or wine has cooked into the rice, add the 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.

6. Keep adding ladlefuls of stock, stirring all the time and allowing each ladleful to be absorbed before adding the next. This will take around 15 - 20 mins. Taste the rice to check if it's cooked. If not, keep adding stock until it is soft but not musht. If you run out of stock, add some boiling water.

7. Remove risotto from the head and add the butter and parmesan. Stir well, place a lid on the pan and allow to sit for 2 mins.

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