Recipe: Risotto Bianco

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	Users > AngelaG > Michael Chiarello''s "Casual Cooking" > Rice. Beans, & Polenta > Risotto Bianco

Risotto Bianco

2 Tbs		extra virgin olive oil
1 cup		minced onion
1 Tbs		minced garlic
1 tsp		sea salt, preferably gray salt
2 cups		Arborio rice
1/2 cup		white wine
		Approximately 6 cups Chicken Stock or 3 cups canned low-sodium chicken broth mixed with 3 cups water, simmering
2 Tbs		unsalted butter
1/4 cup		freshly grated Parmesan cheese
		Freshly ground black pepper

Heat the oil in a large saucepan over moderate heat. Add the onion, garlic and salt and sauté until the onions are soft, about 8 minutes; do not let them color. Stir in the rice and cook, stirring, until the rice is hot, about 2 minutes. Add the wine and simmer, stirring, until it's absorbed. Begin adding hot broth 1 cup at a time, stirring often and adding more broth only when the previous addition has been absorbed. Adjust the heat to maintain a simmer. It should take about 20 minutes for the rice to become creamy and al dente. You may not need all the broth; if you need a little more, use boiling water.

Remove the risotto from the heat and stir in the butter and cheese. Season with salt and pepper and serve immediately in warm bowls.

Servings: 4

Recipe Type

Rice

Recipe Source

Michael's Notes:

For me, making risotto is more like meditating than cooking. The 20 minutes of constant stirring allows me to slow down and reflect on my day. Although many restaurants partially precook risotto to shave a few minutes off the cooking time during service, I relish the chance to make an unhurried risotto when I'm cooking at home. Take time to sweat the onions properly. They are the flavor foundation that holds up the rest. Adding salt to them encourages them to throw water, so they braise in their own juices.

My own version of an ice cream social is a Risotto Bar. I'll make Risotto Bianco and then put out three or four condiments that my guests can stir in as they like, such as Salsa Rosa, Basil Pesto, Tomato Pesto, or any of the Bolognese sauces. And nobody says they can't have some of each.