Risotto Bianco

Tobie Puttock

Ingredients:

Serves:  4

  • Approx 700ml chicken or vegetables stock
  • 1 tablespoon olive oil
  • 1 small onion, peeled, finely chopped
  • 1 cloves garlic, peeled, finely chopped
  • 250g Arborio rice
  • 1/2 cup dry white wine
  • 50g butter
  • 50g freshly grated parmesan and a little extra for finishing
  • 4 perfect slices of best quality prosciutto

Method:

  1. Firstly place the stock into a pot, bring to the boil and reduce to a very light simmer.
  2. In another large pot heat the olive oil over a low-medium heat, add the diced onion and very gently cook without colouring for about 10 minutes or until soft, translucent and without colour.
  3. Increase the heat to medium and add the rice, stir until translucent and then splash add the wine. Keep stirring and once the wine has evaporated add a ladle of the hot stock and stir until it has been absorbed.
  4.  Continue to add a ladle of stock at a time.
  5.  After about 15-25 minutes the rice should be tender but “to the tooth”. Remove the pot from the heat and add a final ladle of stock, the butter, grated parmesan, truffle oil and seasoning to taste, stir through and place a lid on the risotto pot and allow it to rest for a couple of minutes.
  6.  Arrange the rice between the plates with a single slice of prosciutto draped over the rice and a little extra parmesan.

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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