Risotto Bianco

Classical risotto bianco Lovers of Italian cuisine this dish should be well known: in the menu of any Italian restaurant there are several varieties of risotto with vegetables, mushrooms, seafood and so on. To those who have only heard this name, but have never tried the dish itself, it may seem that the risotto is an ordinary rice porridge with various fillings. In fact, this is a special way of preparing special varieties of rice with the indispensable use of such truly Italian products as cheese and wine. As for rice, it should be special varieties - round-grained and short. Typically, for risotto bianco, the varieties CARNAROLI and ARBORIO are used, which have been grown for centuries in Piedmont. Such rice during the cooking secrete starch, does not boil, does not stick together and does not turn into porridge. Despite the fact that the risotto bianco is prepared quickly enough, you will need patience and maximum attention, because it must be constantly stirred and poured in as it absorbs. And, of course, the most important thing in cooking risotto bianco is a good wine and real Parmesan, which will make the taste of your dish truly Italian.

Classical risotto bianco Lovers of Italian cuisine this dish should be well known: in the menu of any Italian restaurant there are several varieties of risotto with vegetables, mushrooms, seafood and so on. To those who have only heard this name, but have never tried the dish itself, it may seem that the risotto is an ordinary rice porridge with various fillings. In fact, this is a special way of preparing special varieties of rice with the indispensable use of such truly Italian products as cheese and wine. As for rice, it should be special varieties - round-grained and short. Typically, for risotto bianco, the varieties CARNAROLI and ARBORIO are used, which have been grown for centuries in Piedmont. Such rice during the cooking secrete starch, does not boil, does not stick together and does not turn into porridge. Despite the fact that the risotto bianco is prepared quickly enough, you will need patience and maximum attention, because it must be constantly stirred and poured in as it absorbs. And, of course, the most important thing in cooking risotto bianco is a good wine and real Parmesan, which will make the taste of your dish truly Italian.

Ingredients:

• Broth chicken 1200 ml
• Round-grained rice 400 g
• Onions 1 pc.
• Garlic 2 cloves
• Celery root 50g
• Martini 250 ml
• Cheese Parmesan 100 g
• Butter 100 g
• Olive oil 2 tbsp. l.
• Pepper black ground 0.5 tsp.
• Salt 1 pinch

Instructions

• Step 1 The main products for cooking risotto bianco: rice should be round-grained, you can take chicken broth or vegetable. Martini can be replaced with dry white wine.
• Step 2 Onion, garlic and celery peel and finely chop.
• Step 3 Parmesan rubbed on a fine grater.
• Step 4 In a deep frying pan heat 2 tablespoons of olive oil and a slice of butter.
• Step 5 Add the vegetables to the frying pan and fry for 15 minutes so that they do not change color, but become soft.
• Step 6 Simultaneously place the broth on a slow fire so that it is warm.
• Step 7 When the vegetables are ready to add rice to them, increase the heat and fry all together for 2 minutes, stirring constantly - the rice should become transparent.
• Step 8 Then add the martini, reduce the heat.
• Step 9 When half the martini is evaporated and absorbed, start adding broth to 1 pan. Add and stir until all the broth is absorbed, only then add the following. The rice should become soft (if the broth is over, and the rice is not yet ready to add warm boiled water).
• Step 10 Add the cheese and the remaining butter, salt and pepper to taste in rice, mix everything, close the lid and leave it for 5 minutes.
• Step 11 Serve risotto bianco immediately.