Cheesy and creamy, Risotto Bianco is a classic dish that cane be utilised in a number of ways.
I never used to be a fan of Risotto – there was just something about it I found rather bland. I know. I know. What was I thinking? It wasn’t until recently I truly embraced risotto – not just the versatility, but also the preparation. To take the time to make a risotto, enacting patience… and pouring double the measure of wine so I can drink half while cooking. Right?
200g risotto rice
1 celery stick
bunch of sage
125ml white wine
700ml vegetable stock
salt & pepper
2 garlic cloves, crushed.
Add 2 tbsp of olive oil to a cast iron pan over a medium heat. Add the sage leaves and leave to crisp up – turn halfway through so not to burn one side. Once crispy remove with a slotted spoon and leave on a paper towel to drain. Add half the butter followed by the onions and celery and sweat on a low heat for 10 minutes to soften. Add the garlic and fry for another 2 minutes.
Pour in the rice and fry on medium-high for 2 minutes – you should start seeing the edges of the rice start becoming translucent. Once that happens pour in the wine to deglaze the pan. Cook off the wine and add a ladle of the vegetable stock at a time. Wait for the stock to absorb into the risotto before adding the next ladle.
Continue this, stirring continuously. This should take around 15 minutes. Once the stock is fully incorporated, add the parmesan and butter and stir to create a beautifully silky risotto. Replace the lid to the pan and leave for a couple of minutes before serving, topping with the sage when you do.
Why not double up and use the leftovers for these amazing arancini balls?