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Laura’s original recipe: https://www.youtube.com/watch?v=qD5GlczvFWs
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RECIPE
DAY 168 – White Risotto
Serves 4
Ingredients:
1 cup (200 g) Arborio Rice
4 ½ to 5 cups (1.1 to 1.2 l) Chicken Stock
¾ cup (180 ml) White Wine
½ cup (40 g) Freshly Grated Parmiggiano Reggiano
¼ cup (30 g) Celery [finely diced]
1 Small Onion [finely diced]
1 Tbsp (3 g) Fresh Parsley [chopped]
3 Tbsp (50 g) Unsalted Butter – at room temperature
1 Tbsp (15 g) Extra Virgin Olive Oil
Salt & Pepper (to taste)
Process:
1) Preheat a large skillet with high sides over medium heat, add the onions and celery, season with some salt, and cook for 6 minutes or until translucent. Add the rice and coat it in the oil, let it cook for about a minute.
2) Add the wine and allow it to reduce for about a minute as well. Add a ladle full of the simmering chicken broth to the rice, stir constantly and continue to add the broth one ladle full at a time making sure to wait until the rice has soaked it all up before adding in another. Continue cooking the rice this way for about 22 minutes or until the rice is about 5 minutes away from being fully cooked.
3) When the rice is just about fully cooked, add in one more ladle full of chicken broth and season with salt and pepper. Turn the heat off, add in the butter and parmiggiano, and place a lid on the pan. Let it sit for 5 minutes covered. Scatter over the chopped parsley and serve immediately!
Recipe by: Laura Vitale
Edited by: Ruta
Credit: YouTube
