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Risotto Bianco     Veg   HT  MC    Italian    40mins

Serves 4     Hot  Vegetarian    Rice   Grains    Vegetables  Alcohol   Main Course  Gluten Wheat free   Italy   Europe



50g/2oz Butter

1 Onion, chopped

325g/12oz Risotto Rice

150ml/5 fl.oz. Dry white wine

900ml/30 fl.oz. Fresh hot Stock (approx)

Salt and Pepper

4 tbsp finely grated Parmesan




1. Melt two-thirds of the butter in a wide shallow saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.


2. Pour in the wine and cook over a high heat, stirring,  until it has been absorbed.


3. Add one-third of the hot stock. Cook until the stock has been absorbed, stirring constantly.


4. Add another one-third of the stock  and cook until the stock has been absorbed, stirring constantly.


5. Add the last one-third of the stock  and continue to cook until the stock has been absorbed, stirring constantly. All in all it will take about 20 minutes from the time you start adding the stock. The end product should be quite wet and creamy.


6. Season with salt and pepper and fork in the remaining butter and Parmesan cheese. Serve the rice in a warmed serving dish, with extra Parmesan cheese.





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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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