Risotto Bianco Recipes

Steps:

• Heat the stock.
• Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring.
• When the vegetables have softened, add the rice and turn up the heat.
• The rice will now begin to lightly fry, so keep stirring it.
• After a minute it will look slightly translucent.
• Add the wine and keep stirring.
• Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
• Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.
• Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes.
• Taste the rice to check if it's cooked aoccasionally.
• Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite.
• Remove from the heat and add the remaining butter, and Parmesan.
• Stir well and place a top on the pot and allow to sit for 2 minutes.
• Eat soon.

Steps:

• 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
• 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
• 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
• 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.

Steps:

• Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes.
• Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring.
• Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot.
• Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy.
• Serve topped with the cheese.