Cheese, Egg, and Cream Based Recipes - Risotto Bianco

Ingredients

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 225 g/8 oz/1 cup arborio or other risotto rice

• 900 ml/3 3/4 cups hot chicken stock

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup grated Pecorino cheese

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Method:

1. Heat 50 g/2 oz of the butter in a large saucepan with the oil.

2. Add the onion and garlic and fry (sauté) for 3 minutes until softened and lightly golden.

3. Stir in the rice and cook, stirring, for 1 minute until glistening with the oil and butter. Add a third of the stock.

4. Bring to the boil, reduce the heat, cover and simmer until the stock has been absorbed.

5. 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.

6. Boil rapidly, if necessary, to evaporate any remaining stock. Season well with salt and lots of pepper.

7. Spoon into a warm serving dish and sprinkle with the Pecorino cheese before serving.