Risotto Bianco With Anything You Like!

Risotto Bianco With Anything You Like!

Risotto Bianco is the most basic of all risottos. Master the technique and you can make any risotto you like. It is a perfect vehicle for using up left-over roast meat and vegetables or any of the variations below.

Serves 4
Preparation 5 minutes
Cooking 25 minutes

Ingredients

1300mls vegetable, chicken, beef or veal stock
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
2 cups (400g) arborio rice
1/2 cup white wine (optional)
4 tablespoons chopped fresh herbs e.g. parsley, basil, sage
100g freshly grated parmesan cheese

Method

1. Place stock in a saucepan or in a jug in the microwave and heat to boiling. reduce heat and simmer.
2. Meanwhile melt half the butter with oil in a heavy based large frying pan over moderate heat. When the butter has melted add the onion and stir. After a minute or two add the garlic and mix well. Cook, stirring frequently until the onion is translucent and not browned.
3. Add the rice. Stir it through the onion and garlic until it is coated with the oil and butter and lightly toasted. It will take on a glassy appearance. Add the wine and stir until it has evaporated.
4. Add one cup of simmering stock, stirring almost constantly until the liquid is completely absorbed. Add the remainder of the stock, half a cup at a time, stirring and waiting until it is completely absorbed by the rice before continuing. Keep it cooking at a simmer. Begin to taste only after 15 minutes from the first stock addition. It will probably take around 20 – 25 minutes. The rice should be tender, not soft yet still a little firm to the bite.
5. When the risotto is cooked, fold in the herbs, extra butter and parmesan. Taste for salt and pepper. Usually the stock and parmesan make the risotto salty enough and freshly ground black pepper is better left to the individual.

VARIATIONS

The risotto can be easily adapted by simply changing the basic flavouring ingredient.

Chicken or left-over roast
Add chopped roast chicken with the herbs plus such roast vegetables as pumpkin or kumera. Even sliced sausage Is good.

Mushroom
Use beef stock and replace herbs with 500g button mushrooms or mixed mushrooms. Wipe the mushrooms clean with kitchen towel, never wash them. Leave small button mushrooms whole. Remove stems from larger ones and chop finely, cutting the mushroom itself in halves or quarters. Slice any other, larger variety of mushroom. Saute in butter for a few minutes until just cooked.

Asparagus or Green Vegetable
Use chicken stock and replace herbs with cooked asparagus or any finely chopped green vegetable.

Ham, Bacon or Pancetta
Use chicken or veal stock and replace herbs with 250g chopped ham or cooked, crumbled bacon or pancetta, 1 tablespoon freshly chopped parsley.

More Risotto recipes here:
Watch Lyndey’s video on YouTube as she prepares Microwave Mushroom Risotto.