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Risotto Blanco

For Risotto Blanco


risotto rice 300 g
onions 2 pc
butter 60 g
olive oil 3 tbsp
white wine 150 ml
warm chicken stock 1 L
grated parmesan 90 g

For Component

Salsa Verde

flat parsley 100 g
rocket/basil 1 handful
capers 2 tbsp
anchovy 2 fillets
garlic 2 cloves
extra virgin olive oil 70 g

Roast onion

small onions 8 pc
olive oil 1 tbsp
fresh thyme 4 springs
balsamic vinegar 3 tbsp
salt & pepper


  • Blend salsa verde until a rough salsa type consistency forms

  • Cut small onion into half and season with a splash of olive oil, thyme, balsamic, salt and pepper

  • Roast onions at 200c for 30 mins

  • Finely dice onion

  • Melt butter with a splash of olive oil

  • Soften diced onions then add rice 

  • Add white wine and cook out alcohol

  • Stir well then add your chicken stock ladle at a time stirring as much as possible around 20 mins

  • Stir in parmesan and another little nob of butter then season to taste 

  • Serve with roasted onions, parmesan and salsa verde


  • Add stock ladle by ladle: better control of desired creamy texture and consistency


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Salsa verde: a green sauce made of olive oil and vinegar/lemon juice, flavored with parsley, capers, anchovies, garlic, and mustard

credit to chefthombateman

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