Skip to content

White risotto

  • 1200 g Vegetable Stock, simmering
  • 15 g Unsalted Butter
  • 25 g Vegetable Oil
  • 30 g Onion, minced
  • 400 g Dry Arborio Rice, unrinsed
  • Garnish
    • 25 g Unsalted Butter
    • 80 g Parmesan Cheese, grated
    • 15 g White Truffle, shaved (optional)
  1. Parfry onion base. Add butter, oil, and onion to a room temperature, heavy bottomed stockpan. Place over medium-high heat. Cook 8 minutes, stirring every 2 minutes, until translucent. Add rice. Coat evenly.
  2. Cook risotto. Maintain medium-high heat. Dividing stock into 120 g increments: Add stock to pan and stir continuously until all the liquid is gone; continue when there is no more liquid in the pot. Gradually reduce the volume of liquid added after 20 minutes as the rice approaches a tender and firm texture.
  3. Garnish. Add butter and parmesan. Cook another 1-2 minutes, stirring continuously. Garnish with truffles after plating.

Don't let the rice stick!

You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.1

Plate on a platter to steam off any extra liquid before serving.

  1. Hazan, Marcella, and Karin Kretschmann. Essentials of Classic Italian Cooking. New York, NY: Alfred A. Knopf, 1992. ↩