Basic Risotto Recipe

This recipe is the base of so many awesome recipes so I figured I’d give it to you separately. Especially since I have two recipes coming up that use this as the base.
risotto bianco
Jamie’s Italy

  • 2 pints of chicken stock
  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic finely chopped
  • 1/2 a head of celery, trimmed and finely chopped
  • 2 cup Arborio rice
  • 4 oz white wine
  • 4 oz parm cheese, finely grated

step 1: heat the stock in a sauce pan.  In a separate sauce pan add the onion, garlic celery and cook for about 15 minutes.  Then add the rice and turn up the heat.
step 2: continuously stir the rice to keep it from frying too much.  When the rice becomes translucent add the wine and keep stirring.
step 3:  Once the wine is cooked into the rice add a ladle of the hot stock and a pinch of salt.  Turn the heat down.  Slowly keep adding ladlefuls of stock, continuously stirring and making sure that the stock is absorbed before adding the next ladleful.  This process should take about 15 minutes, the rice should be soft with a slight bite.  Keep checking the seasoning.
step 4: remove the rice from the heat and add the parmesan.  Stir well and let it sit for 2 minutes.

Serve immediately
Nutritionals(serves 6): Cals: 429, Fat: 12, Carb: 59, Fiber: 2, Protein: 16.7