Risotto Bianco Recipes

Steps:

• 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
• 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
• 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
• 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

Steps:

• Heat the stock.
• Put the olive oil snd 2 TBS butter into a separate pan, add the onion, garlic, and celery and cook very slowly for about 15 minutes without coloring.
• When the vegetables have softened, add the rice and turn up the heat.
• The rice will now begin to lightly fry, so keep stirring it.
• After a minute it will look slightly translucent.
• Add the wine and keep stirring.
• Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
• Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside.
• Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. About 15 minutes.
• Taste the rice to check if it's cooked aoccasionally.
• Continue this process until the rice is cooked the way you like it, soft and creamy, yet with a very slight bite.
• Remove from the heat and add the remaining butter, and Parmesan.
• Stir well and place a top on the pot and allow to sit for 2 minutes.
• Eat soon.

Steps:

• Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes.
• Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring.
• Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot.
• Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy.
• Serve topped with the cheese.