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Risotto bianco recipe

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Created by Suzanne Gibbs

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Photography: Brett Stevens

Cuisine: Italian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

6 cups (1½L) chicken stock
90g butter
1 small onion, finely chopped
1¾ cups (350g) arborio rice
½ cup (125ml) dry white wine
½ cup (40g) grated parmesan, plus shaved parmesan, to serve

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Preparation

Heat chicken stock in a saucepan on medium, until simmering. Keep hot. Melt half of butter in a heavy-based saucepan on medium heat. Add onion and cook gently, stirring, until softened. Add unwashed rice and stir for 3-4 minutes.

Stir in wine. When it evaporates, add a ladle of simmering stock. Cook on medium heat, stirring, until stock absorbs.

Add remaining stock, one ladle at a time and stirring constantly, until rice absorbs stock. Repeat for about 20 minutes until all stock is added and risotto is cooked. At this stage, remove pan from heat, cover and allow remaining liquid to absorb without stirring. Just before serving, fold in parmesan and remaining butter and stir well. Season to taste, scatter over extra parmesan and serve immediately.

If you enjoyed this Risotto bianco recipe then browse more Italian recipes, nut-free recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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