Risotto Bianco

Directions

1. 1
   Melt in a heavy-bottomed 2 1/2-to 3-quart saucepan over medium heat: 2 tablespoons butter.
2. 2
   Add: 1 small onion, diced fine.
3. 3
   Cook until the onion is soft and translucent, about 10 minutes.
4. 4
   Add: 1 1/2 cups risotto rice (Arborio, Carnaroli, Baldo, or Vialone Nano).
5. 5
   Cook the rice, stirring now and then, until translucent, about 4 minutes.
6. 6
   Do not let it brown.
7. 7
   Meanwhile, in a separate pan, bring to a boil and then turn off: 5 cups chicken broth.
8. 8
   Pour over the sauteed rice: 1/2 cup dry white wine.
9. 9
   Cook, stirring fairly often, until all the wine is absorbed.
10. 10
    Add 1 cup of the warm chicken broth and cook at a vigorous simmer, stirring occasionally.
11. 11
    When the rice starts to get thick, pour in another 1/2 cup of the broth and add some salt (how much depends on the saltiness of the broth).
12. 12
    Keep adding broth, 1/2 cup at a time, every time the rice thickens.
13. 13
    Do not let the rice dry out.
14. 14
    After 12 minutes, start tasting the rice, for doneness as well as for seasoning.
15. 15
    Cook until the rice is tender but still has a firm core, 20 to 30 minutes in all.
16. 16
    The final addition of broth is the most important: add just enough to finish cooking the rice without leaving it soupy.
17. 17
    When the rice is just about done stir in: 1 tablespoon butter, 1/3 cup grated Parmesan cheese.
18. 18
    Stir vigorously to develop the creamy starch.
19. 19
    Turn off the heat, let sit for 2 minutes, and serve.
20. 20
    Add a splash of broth if the rice is too thick.
21. 21
    Red wine or beer may be substituted for the white wine.
22. 22
    If there is no wine available, add 1 teaspoon vinegar with the first addition of broth.
23. 23
    Rosemary or sage can be added to the onions as they are sauteing.
24. 24
    A pinch of saffron can be added to the cooking onions.