Risotto bianco is the base recipe for this traditional dish of Italian cuisine. Many other elaborations are built on it : asparagus, mushrooms, etc. All of them exquisite, yes, but the "bianco" is a unique dish , it is enough and is left over on its own to dazzle those who try 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 supermarkets and at a good price, so avoid the temptation to throw away that bag of bomba rice that you have in the pantry.

Other basic tips to make a perfect risotto:

  • Don't skimp on cheese or butter and buy quality. The ingredients make the difference between a mediocre risotto and a spectacular one
  • How much broth does the risotto have? The same amount is not always needed, it depends on the intensity of the fire, the brand or type of rice and what you stir. As a general rule, you have to multiply the weight of rice by four, but it is better to have leftovers than the opposite.
  • How much needs to be removed? If you don't stir there is no paradise. You don't have to stand in front of the risotto and flip it from start to finish, but you do need to do it frequently. This process is necessary to extract the starch from the grain and achieve that characteristic unctuous texture of risotto.
  • The texture makes the difference. Neither very liquid, that drains through the plate, nor very thick. Getting a light cream is the most complicated part of the risotto. Before buttering 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 Pallarès wooden handled fork

Ingredients (for 3 servings)

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

Balti Dish Le Creuset , Porcelain plate Caractère Revol and kitchen knife with rounded handle in Ebony Pallarès

  1. Heat the broth in a covered pot and leave the heat on low.
  2. Meanwhile, chop the garlic clove, the onion and the leek.
  3. Heat the extra virgin olive oil in a wide saucepan (I have used my balti dish , which works like a shot for this) and poach 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. Then add the broth to cook the rice well. We will do this little by little and stirring throughout the process, without adding more broth until the rice has not absorbed the previously added stock. This process should take around 15 minutes.
  6. When the rice is ready, all that remains is to butter. To do this, remove the container from the heat and add the two types of cheese and the butter. Stir well, cover with a cloth and let stand for 2-3 more minutes, just enough to set the table and seat our guests.
  7. We serve with a little ground black pepper and more Parmesan cheese grated on the surface.

Balti Dish Le Creuset , Porcelain plate Caractère Revol and fork with Pallarès wood handle

Author of the recipe: Carmen de Tía Alia


Angie said:

es muy rica

Isa said:

Tiene una pinta fabulosa. Yo siempre hago el risotto en la Balti, es perfecta para hacer recetas de arroces. Me la apunto!!.

Araceli Sánchez said:

Es seguro para tres personas?
Gracias. Me encantan vuestras recetas

Annie said:

Está perfectamente explicado, breve y conciso. Una pintaza!!!!

Claudia said:

¡Muchas gracias, Angelines! La verdad es que sí es una receta ideal. Saludos!

Angelines Muñoz said:

Bueno nó, buenísimo

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