Risotto in Bianco

(serves 2 | 40 minutes | easy)

The classic risotto, to which you can add whatever you like, from saffron, to make risotto alla Milanese, to hazelnuts, courgettes, herbs and so on. A white risotto canvas! Most additional ingredients that need to be cooked are added halfway through the rice’s cooking process, whereas topping such as nuts, herbs or raw fish are added just before serving the dish, or in the mantecatura phase. If you’re feeling fancy, shave some fresh white Alba truffle over the plated dish…

140g arborio or carnaroli rice – 40g butter – ¼ cup white wine – 740ml boiling hot broth – grated parmigiano – pepper

  1. Place the broth to simmer in a small pan. Pour the rice in a large, non-stick pot and turn the flame to medium-high. Stir the rice often to toast. Grab a few grains of rice between your fingers to check how hot it is – once it’s too hot to hold between your fingers, the rice is toasted. 
  2. Pour in the white wine and let it deglaze, stirring. Once almost completely evaporated, begin adding the hot broth, ladle by ladle, waiting for the liquid to evaporate slightly before adding more. Repeat this action until the rice is al dente, this should take between 15 to 20 minutes. 
  3. Once the rice is al dente, turn off the flame and add the butter along with a handful of parmigiano and mix vigorously. Add a sprinkle of pepper and let the risotto sit in the pot for a few minutes, to allow the juices to settle, then serve and enjoy!