Risotto Bianco Recipe
Indulge in our creamy Risotto Bianco, a luxurious dish crafted with Arborio rice, simmered to perfection in a rich, flavorful broth. Each bite is a harmonious blend of velvety texture and delicate flavors, finished with a sprinkle of Parmigiano-Reggiano and a touch of fresh herbs. A timeless classic that embodies comfort and sophistication on your plate.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the broth and keep it warm over low heat.
- 2
Sauté Onion and Garlic
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- 3
- 4
Add Wine
Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
- 5
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 6
Finish the Risotto
Once the rice is cooked, stir in the remaining butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Garnish with fresh parsley and serve immediately.
