Risotto bianco (and tips to make a good risotto)

Risotto bianco is the basic recipe for this traditional dish of Italian cuisine. Many other recipes are based on it : with asparagus, with mushrooms, etc. All of them are delicious, yes, but “bianco” is a unique dish , it is more than enough on its own to delight anyone who tries it.

It is important to use special rice for risotto. The most suitable varieties, due to their high starch content, are carnaroli and arborio . They are easily found in all large supermarkets and at a good price, so avoid the temptation to pull out that bag of bomba rice you have in the pantry.

Other basic tips for making a perfect risotto:

• Don't skimp on cheese or butter and buy quality. Ingredients make the difference between a mediocre risotto and a spectacular one.
• How much broth does risotto need? You don't always need the same amount, it depends on the intensity of the heat, the brand or type of rice and what you stir in. As a general rule, you should multiply the weight of rice by four, but it's better to have more than enough.
• How much stirring is necessary? If you don't stir, there is no paradise. You don't have to stand in front of the risotto and stir it from start to finish, but you do have to do it frequently. This process is necessary to extract the starch from the grain and achieve that creamy texture characteristic of risotto.
• The texture makes the difference. Neither too liquid, so that it runs down the plate, nor too thick. Getting a light cream is the most difficult part of risotto. Before churning it, it should have a light texture. Add one or two tablespoons of broth if necessary (it will thicken with the cheese and butter).

Balti Dish Le Creuset , Caractère Revol porcelain plate and fork with Pallarès wooden handle

Ingredients (for 3 servings)

• 1.5 l vegetable or chicken broth
• 30 ml extra virgin olive oil
• 50 g butter
• 1 clove of garlic
• 1/2 onion
• 1 leek (white part only)
• 300 g arborio or carnaroli rice (especially for risotto)
• 400 ml cava (white wine or dry white vermouth)
• 50 g goat cheese roll
• 100 g grated parmesan
• Ground black pepper

Le Creuset Balti Dish , Caractère Revol porcelain plate and kitchen knife with rounded handle made of Pallarès Ebony

1. We heat the broth in a covered pot and leave the heat at minimum.
2. Meanwhile, chop the garlic clove, onion and leek.
3. Heat the extra virgin olive oil in a wide saucepan (I used my Balti dish, which is great for this) and sauté the vegetables for 5 minutes or until they are tender. They don't have to brown.
4. Add the rice, raise the heat and sauté for 1 minute while stirring. Add the cava and continue stirring until the alcohol evaporates.
5. Next, add the broth to cook the rice thoroughly. Do this little by little, stirring throughout the process, without adding more broth until the rice has absorbed the previously added broth. This process should take around 15 minutes.
6. When the rice is ready, all that's left to do is add butter. To do this, remove the pan from the heat and add the two types of cheese and the butter. Stir well, cover with a cloth and let it rest for 2-3 more minutes, just enough time to set the table and seat our guests.
7. We serve with a little ground black pepper and more grated Parmesan cheese on top.

Le Creuset Balti Dish , Caractère Revol porcelain plate and fork with Pallarès wooden handle