Recipe Details
Title Risotto bianco
Author Jamie Oliver
Portions 6
Created 16th February 2015 06:47 am
Last Updated 03rd June 2015 07:09 am
Weight (Per Portion)

One portion of this dish weighs approximately 413.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Stock, fish, liquid1.1 Litre
Oil, olive2 Tablespoon
Butter, unsalted70 Gram
Onions, raw1 Large
Garlic2 Clove
Celery20 Gram
Rice, arborio, raw400 Gram
Salt, sea1 Pinch
Wine, white, dry350 Millilitre
Pepper, black1 Pinch
Butter, unsalted70 Gram
Cheese, Parmesan, grated115 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 641
Protein 31.39%
Other Carbohydrate 35.02%
Sugar 3.70%
Fat Saturated 80.16%
Fat Unsaturated 23.12%
Fiber 11.62%
Sodium 40.86%
Salt 42.84%
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Recipe Method
1. Heat the stock. Put the olive oil and butter into a separate pan, add the finely chopped onion, finely chopped garlic and finely chopped celery, cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat. 2. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring - it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn't coo too quickly on the outside. Keep adding ladleful of stock, stirring and and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it's cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. 4. Remove from the heat and add the butter Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible while it retains its beautiful texture.
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