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Cheese, Egg,
and Cream Based Recipes - Risotto Bianco
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Cheese, Egg, and Cream Based
Recipes - Risotto Bianco
Ingredients
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75 g/3 oz/1/3 cup
unsalted (sweet) butter
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15 ml/1 tbsp olive oil
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1 onion, finely
chopped
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1 garlic clove,
crushed
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225 g/8 oz/1 cup
arborio or other risotto rice
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900 ml/3 3/4
cups hot chicken stock
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Salt and freshly
ground black pepper
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100 g/4 oz/1 cup grated Pecorino cheese
Method:
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Heat 50 g/2 oz of the butter in a
large saucepan with the oil.
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Add the onion and
garlic and fry (sauté) for 3 minutes until softened
and lightly golden.
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Stir in the rice and cook,
stirring, for 1 minute until glistening with the
oil and butter. Add a third of the stock.
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Bring to
the boil, reduce the heat, cover and simmer until
the stock has been absorbed.
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Gradually stir in the
remaining stock, bring to the boil, reduce the heat,
recover and simmer gently for about 15 minutes
until all the stock has been absorbed and the rice
is creamy.
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Boil rapidly, if necessary, to evaporate
any remaining stock. Season well with salt and lots
of pepper.
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Spoon into a warm serving dish and
sprinkle with the Pecorino cheese before serving.
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