Risotto in Bianco
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ElanaW's picture
Reviews 0
January 18, 2011
Giuliano Bugialli, The Fine Art of Italian Cooking
Classic Italian rice sauteed in butter, olive oil and a little onion, with Parmesan added.

Recipe Summary

Prep Time: 5 Minutes
30 Minutes
3 to 4

Ingredients

White Onion|Olive Oil|Butter|Rice |Meat or Chicken Broth|Salt|White Pepper|Parmigiano
1
White Onion
(small)
2
Tablespoon
Olive Oil
5
Tablespoon
Butter
1
Cup
Rice
(preferably Italian Arborio)
2
Cup
Meat or Chicken Broth
To Taste
Salt
To Taste
White Pepper
1/4
Cup
Parmigiano
(freshly grated)

Directions

  1. 1. Chop the onion fine.
  2. 2. Put the olive oil and 4 tablespoons of butter in a large casserole. Set over medium heat, and when butter is melted, add the chopped onion and saute until lightly golden (3 to 5 minutes).
  3. 3. Meanwhile, heat the broth to boiling in a saucepan.
  4. 4. Place the rice in the casserole with the onion and saute for 3 minutes, stirring constantly with a wooden spoon.
  5. 5. Pour in 1/2 cup of the boiling broth and keep stirring very gently until the rice has incorporated all the broth (3 or 4 minutes).
  6. 6. Season with salt and pepper.
  7. 7. Continue to add hot broth, little by little, stirring continuously until all the broth is absorbed and the rice is cooked (about 18 minutes in all). The rice should be al dente, not overcooked, and no liquid should be left unabsorbed.
  8. 8. Remove the casserole from the heat and add the remaining tablespoon of butter and all the Parmigiano. Mix thoroughly with a wooden spoon, then transfer the risotto into a tureen and serve.
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