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Classic Italian Risotto in Bianco

Author: Roz

Ingredients

  • 2 Tbsp. butter
  • 1 medium onion minced
  • 1 large clove garlic minced
  • 2 cups Arborio or Carolina Gold rice
  • 7 cups chicken broth homemade is best
  • 1/3 cup dry white wine
  • Freshly cracked sea salt and black pepper to taste needs a lot!
  • 2/3 cup heavy cream
  • 2 Tbsp butter
  • 2 cups freshly grated Parmigiano-Regiano cheese
  • Garnish: minced Italian parsley chives or rosemary

Instructions

  • In a large frying pan on medium heat, melt butter.
  • Add the onions and saute' for 6 -8 minutes. Do not brown them.
  • Add minced garlic and saute' for another 2 minutes on medium heat so that the garlic doesn't burn.
  • With a long wooden spoon, stir the rice into the onions and garlic mixture.
  • Heat for about 3 - 4 minutes on medium heat.
  • Add and stir in the white wine until it is competely absorbed into the rise..
  • Begin to add the chicken broth to the rice mixture ONE CUP AT A TIME.
  • After each cup of broth is added, stir continuousy until the liquid is absorbed.
  • Add the next cup of broth and repeat the process.
  • Added liquid must be absorbed before the next cup is added.
  • Finish this process for all 7 cups of chicken broth and absorption into the rice.
  • When this is finished, add the heavy cream and 2 Tbsp. of butter. The risotto should have a slight firmness to the tooth, not hard and not soft.
  • Again, stir continuously until completely absorbed.
  • Add all of the grated cheese and stir to in corporate; the cheese will also melt while on a medium heat stove.
  • At this time taste again for any necessary addition of freshly cracked salt and pepper and for any additional cheese necessary.
  • Allow the risotto to rest for 2 minutes in order to swell up while absorbing all of the flavors.
  • Use heated plates and serve the risotto immediately.
  • Garnish with minced Italian parsley, chives, or rosemary.
  • Pass freshly grated Parmigiano-Regiano cheese to guests.

Notes

  • IMPORTANT: RISOTTO is finished cooking when the rice has a little firm bite (al dente) -- IT IS NEVER MUSHY or to be overcooked. If you prefer a more creamy risotto, add more cream, but NEVER serve risotto either soupy/runny or dry. Like creamy pasta, risotto has a flowing movement on the plate and yet still be able to stand in a mound on a spoon.