Risotto Bianco
1 small onion, chopped fine
4 T good EVOO*
2 c risotto rice*
1/2 c dry white wine*
6 c broth, kept at a simmer the entire time
Sea salt & fresh ground pepper*
Parmigiano-Reggiano cheese*
* Available at ATI
In a large skillet saute the onion in olive oil until tender, add the rice and stir to coat. Once the rice is hot, add the white wine and simmer until absorbed. Add the simmering broth, 1/2 cup at a time, stirring constantly and adding more broth each time it is absorbed. Keep the rice at a constant simmer. Cook until the rice is creamy and al dente, about 20 minutes. Season with sea salt, fresh ground pepper, and Parmigiano-Reggiano cheese. Remove from heat, cover, let rest 3 minutes, and serve on warm dishes.
As you season, you can stir in seasonal vegetables, foraged wild mushrooms, cooked seafood, sauteed chicken, or cooked Italian sausage and peas, creating a perfect restaurant quality dish that is easy to make at home.
Risotto is best eaten right away, so if you find yourself with leftovers you can make Risotto al Salto (jumping risotto). Mix the leftover risotto with a beaten egg, form it into small pancakes, and quickly cook and flip it in a hot oiled pan.
Wine Suggestion: the crispness of an Italian Pinot Grigio pairs nicely with creamy risottos.
