Risotto Blanco
- serving for 4
- 1-1.5 hours
- oven, pan, blender
For Risotto Blanco
Ingredient
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
Directions
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
Principles
- Add stock ladle by ladle: better control of desired creamy texture and consistency
Notes
- 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