Risotto in Bianco

By GratefulSea

The Joy of Cooking says, "This is the easiest of all risottos to make. Even with canned stock it shines as an enticing opening to a special dinner or as a memorable one-dish meal needing only a good salad and a light dessert. Risotto takes about 20 minutes to cook once the first liquid is added."

Be sure to use a medium-grain rice, never long-grain. First choices are Italian imports, always "superfino" grade, such as Arborio, Carnaroli, Vialone Nano, Roma, or Balso.

This recipe serves 6-8 as a first course, 4 as a main course serving; halve the recipe to serve 2.

Ingredients

• 2 Tblsp buter or extra virgin olive oil
• 1 (more) Tblsp butter
• 1 medium onion, minced
• 8 cups chicken stock
• 2 cups Italian rice
• 1/2 cup dry white wine
• 2/3 to 1 cup grated Parmesan cheese
• Salt and ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

In a large, heavy saucepan, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring, over low heat until soft and translucent but not browned.

Meanwhile, simmer 8 cups of chicken stock over medium heat, in separate pan.

Increase the heat under the onions to medium and stir in rice. Using broad strokes, stir the rice until it looks chalky and you can see a white dot in the center of each grain, about 3 minutes.

Stir in wine. Keep stirring to prevent sticking as the wine is absorbed by the rice. Then start stirring in the stock, one cup at a time. Each cup must be absorbed before the next is added. When 6 cups have been absorbed, add the stock 1/2-cup at a time, and start tasting the rice. It should be tender, but still a little firm to the bite, never mushy.

Take the risotto off the heat when the rice still has a little more resistance than you would like. Fold in 1 tablespoon butter and parmesan cheese, and season to taste with salt and pepper.

Let the risotto stand for a moment or two. Spoon the risotto into warmed soup dishes and serve immediately.