Risotto Bianco

Doesn't that look delicious?

Risotto is just one of those calming things for me. I love every single thing about it. The simplicity of it allows amazing ingredients to shine. The process of making risotto lets me decompress from my day, reconnect with the boyfriENT, or just focus on making a perfect dish.

While today was a little from column a and b rather than c I am always impressed by the balance of flavors and textures no matter if it's perfect or not.

I don't remember how long ago we learned how to make this dish because over time I've adapted it to my tastes. I think I may use more wine or vermouth (honestly use whichever is on hand or more within your budget) than mostly recipes call for but I cook it all the way into the rice before adding any stock so the alcohol doesn't linger.

This is a recipe where the quality of the ingredients really make a difference so use the best you can afford. I usually splurge on the rice and the Parmesan I get an keep on hand all the time so thats a little easier. Rice I usually have to go to a different grocery store but for me that makes this dish just a little more special!

Now do not fear the risotto. Make it your bitch, really! Cook it over medium low heat to maintain control. I stir it frequently enough that the stock stays pretty evenly distributed throughout but by no means constantly.

Unsalted vs salted butter, doesn't matter.  Just season accordingly. I've found though, what does matter is preshredded parmesan vs freshly microplaned (I'll explain this in a later post) parmesan. There's something in the preshredded stuff that makes the risotto set up a bit more. Just be aware. I've been known to use both myself, but it isn't "perfect" when I do.

Enjoy this amazing recipe. I know I do!

Risotto Bianco

 

1/4 cup shallot, finely chopped
1 tbsp butter
1 tbsp extra virgin olive oil
1 1/2 cup Arborio rice
2/3 cup white wine
3-4 cups chicken stock
1 cup water (optional)
5 tbsp butter, cubed
1/3-1/2 cup Parmesan cheese
Salt and pepper, to taste

In a heavy bottomed, high sided saute pan or Dutch oven, over medium heat, slowly sweat the shallots until they are just starting to golden around the edges. Add the rice and quickly stir to coat in oil. Toast rice and shallot mixture for 2-3 minutes more or until shallots throughout rice are an even golden color.

Meanwhile, in a medium saucepan add all of the chicken stock. Put over medium high heat until at a simmer and then turn down to low (do not boil.)

Add wine (or dry vermouth if you prefer) to the pan (it will steam up a little bit, don't worry. Stir the rice and wine together. If the mix bubbles too much turn down to medium low. Stir pretty frequently until wine has been mostly absorbed.

Start adding the stock in two ladle doses. After each addition stir and cook until stock has been mostly absorbed. Keep at a very low simmer. The faster the simmer the more often you'll have to stir. After 2 additions of stock, taste rice for doneness and seasoning. Season with salt and pepper to taste. If chicken stock is running low add water to the pot.

Continue adding stock, in one ladle doses now. Keep tasting for doneness. You want the rice to be al dente, like pasta, with just a little bit of chew to it. Do not season more until the end, since the Parmesan has a salty quality to it as well.

When your rice reaches the right texture turn off the heat and add the Parmesan and butter and stir until melted. Taste. Season to your taste. Is it delicious? You're welcome.