Ingredients
Risotto
- 5 cups lower-sodium vegetable broth 1.2 liters; you may not need all, or may need a little extra hot water
- 2 tablespoons unsalted butter 28 g, divided
- 1 tablespoon olive oil
- 1 small yellow onion about 100 g, finely diced
- 1.5 cups arborio rice 300 g; do not rinse
- 0.5 cup dry white wine 120 ml; or replace with broth
- 0.75 cup finely grated Parmesan 60 g; use vegetarian hard cheese if needed
- 0.25 teaspoon black pepper plus more to taste
- Salt to taste after adding cheese
- Chopped parsley optional, for serving
Equipment
- Wide heavy saucepan
- Small saucepan
- Ladle
- Wooden spoon
- Fine grater
Instructions
Cook and finish
- Heat the broth in a small saucepan and keep at a gentle simmer. Finely dice the onion and grate the cheese before starting the rice.
- In a wide heavy saucepan, warm the olive oil and 1 tablespoon butter over medium heat. Add onion and cook 4–5 minutes until softened but not browned.
- Stir in the unrinsed arborio rice. Cook 2 minutes, stirring to coat the grains. Add the wine and stir until nearly absorbed, about 1–2 minutes.
- Add about 1/2 cup hot broth. Simmer gently, stirring frequently and scraping the corners, until most liquid is absorbed but the pan is not dry. Continue adding broth in similar portions for about 18–23 minutes. Begin tasting early; the rice should be tender with a slight firm center, never chalky.
- Remove from the heat. Stir in Parmesan, remaining tablespoon butter and black pepper. Add a splash of hot broth until glossy and loose enough to spread. Taste, then add salt only if needed. Serve immediately, with optional parsley.
- Cool leftovers in shallow portions as quickly as possible, ideally within 1 hour, then refrigerate at 40°F (4°C) or below and use within 24 hours. Reheat only once, with a splash of water or broth, until steaming hot throughout.
Video
Notes
Contains milk. Check broth labels for other allergens. For a vegetarian version, use vegetable broth and hard cheese made without animal rennet. For a wine-free version, replace wine with broth and add lemon juice to taste after cooking.
Cost is a planning estimate for quantities used: rice $1.50–2, broth $2–3, cheese $2–2.50, wine $0.75–1, and onion, butter, oil and seasoning $0.75–1.50. It is not a store quote.
Video credit: Gennaro Contaldo on Jamie Oliver’s channel demonstrates the same stovetop risotto bianco method, then variations. His aromatics, quantities and stock may differ; follow the written recipe here.