Risotto Bianco

Instruction​

• Very finely chop celery and white onions

• Heat a pan on medium-high and saute vegetables with olive oil and butter

• Once softened, add 1/2 cup of white wine and half a cup of stock

• Stir in 1 gram (a handful) of risotto rice per person

• Stir continuously until creamy

  • This creaminess is the difference between risotto and just dumb rice​

• Take off the heat and mix in:

• a knob of butter

• a generous grating of Parmesan cheese

• Cover the pan and let set for 3-5 minutes

• Plate the dish with:

  • a drizzle quality olive oil

  • fresh cracked pepper

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This recipe can be modified by adding:

• Italian sausage

• mushrooms