Risotto Bianco Or Polenta Recipe
(gluten-free options available)
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Ingredients
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For Risotto Bianco
For Polenta
Method
For Risotto Bianco
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, being careful not to burn it.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat with the oil, cooking for about 2 minutes until slightly translucent.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, allowing the rice to absorb the broth before adding more. Stir frequently. This process should take about 18-20 minutes.
- 5
Finish with Butter and Cheese
Once the rice is creamy and al dente, remove from heat and stir in the butter, grated Parmesan cheese, salt, black pepper, and chopped parsley. Adjust seasoning to taste.
For Polenta
- 6
Bring Liquid to a Boil
In a large pot, bring the water or vegetable broth to a boil over medium-high heat.
- 7
Whisk in Polenta
Once boiling, reduce heat to low and slowly whisk in the polenta. Stir continuously to prevent lumps.
- 8
Cook Polenta
Continue to cook for about 30-40 minutes, stirring frequently until the mixture thickens and pulls away from the sides of the pot.
- 9
Add Flavorings
Once cooked, stir in the olive oil, butter, salt, black pepper, and any optional grated Parmesan cheese. Mix well and remove from heat.
- 10
Garnish and Serve
Stir in fresh herbs before serving. Serve hot as a side dish or base for various toppings.