Simple White Risotto Recipe from the Risotto experts

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White risotto is the mother of all other risottos. It consists of simple risotto ingredients with no other flavourings.

Cooked correctly, the creamy texture with just the correct amount of bite from the rice and celery are a delight. It is best served as a starter or as a side dish to a main meal.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: This white risotto recipe makes 8 starters or side dishes. If served as a main meal, it makes 4 good portions.

Freeze: No

Special Equipment: A large frying pan with a thick base is best. A lid or plate to cover is essential.

INGREDIENTS FOR WHITE RISOTTO

Ingredients for White Risotto	Quantity
Carnaroli or Arborio risotto type rice	300g / 10½oz / full 1¼ cups
Onion	1 large or 2 small
Olive oil	3 tablespoons
Parmesan Cheese (fresh grated)	60g / 2oz
Butter	60g / 2oz
Garlic cloves	2 large
Sticks of celery	2
Vegetable stock (fresh or two cubes in water)	2 pints / 1.2 litres
Dry white wine	5 tablespoons
Salt and pepper	To taste
Flat leaf parsley (decoration only)	A good handful

PREPARATION FOR WHITE RISOTTO

Top and tail the onion, peel and then finely chop. Do the same with the garlic cloves.

Clean the celery under running water. Finely chop.

Start to warm up the stock.

Grate the Parmesan cheese.

Heat the stock to a simmer (barely boiling).

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COOKING THE WHITE RISOTTO

STEP 1 - Slow-fry the onions and celery

In Italian cooking a soffritto is a base recipe which consists of onions, garlic and other vegetables. In this recipe we add the olive oil to a frying pan and warm to a low heat. Add the celery and onions and cook on a low heat for 15 minutes. The celery and onions should be softened but not browned. Stir frequently and at the end of frying, stir in the garlic.

STEP 2 - Add the rice, wine and stock

Turn the heat up to medium and add the rice. Cook it for two minutes stirring all the time. The rice should be coated in the olive oil. Pour in the wine and stir continuously for two more minutes.
Turn the heat to medium low. Add a quarter of the stock and stir frequently until almost all the liquid has been absorbed by the rice.

Add more of the stock to the risotto, each time stirring frequently until all the liquid is absorbed. The risotto rice should end up soft, but with just a little bite to it. The frequent stirring has two functions. First, it stops the rice sticking to the bottom of the pan. Equally important, stirring frees up the starch from the rice, giving risotto its creamy texture.

When all the liquid has been absorbed, add salt and pepper to season. Taste the risotto and add more seasoning if required. Note that slightly more or less liquid may be required than that specified in the ingredients. If more is required (unlikely) then use warm water.

STEP 3 - Add Parmesan and butter

Chop the butter into small pieces, then add it, with the Parmesan cheese, to the risotto. Vigorously stir them in.
Take the risotto off the heat, cover with the lid or a plate and leave for two minutes. Serve onto warmed plates. It can be garnished with more grated Parmesan cheese and chopped parsley.

White risotto is a perfect accompaniment to a huge range of dishes. Although risotto is a short grained rice, it can accompany any dish which uses rice of any kind. Fish, eggs (think of kedgeree) and meats are all excellent companions. One particular favourite of ours is grilled gammon steak with white risotto. Add some peas and you have a delicious, very simple meal.

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