Basic Risotto with White Wine, Vegetable Risotto - Risotto Base al Vino Bianco, Risotto di Verdure

Grundrisotto mit Weißwein, Gemüserisotto - Rezept auf Deutsch
意大利基本白酒燴飯, 意大利蔬菜燴飯 - 中文食譜


Basic Risotto with White Wine
Risotto Base al Vino Bianco
Ingredients for 4 servings

• 350g Risotto Rice
• 2 onions
• 2 glasses dry white wine
• 2 cups vegetable stock
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoon cream
• salts for seasoning
• Parmesan Cheese

Vegetable Risotto

Risotto di Verdure

• 1 carrot
• 1 zucchini
• 1 bell pepper
• 250g brown button mushroom
• 2 tablespoon mixed herbs

Preparation of Basic Risotto with White Wine

• Preheat the stock, peel the onion and slice into strip
• Heat butter and olive oil in another pan,  sauté the onion until semi-cooked and follow with risotto rice. When the rice become translucent,  pour in the white wine. Keep stirring until the alcohol is absorbed, then add one cup of hot stock.
• Reduce to low heat and simmer for 20 minutes, gradually pour in the stock and seasoning. Keep stirring until the rice become creamy and sticky. If the stock is running out but the rice is not cooked, then add some boiling water.
• Now taste the just cooked risotto should be slightly chewy. Remove the risotto from heat, stir in the cream, cover with a lid and sit for 5 minutes. When it is done, grate with Parmesan cheese, serve withParma ham or Salami... Oh! of course with the white wine. A perfect italian meal... Buon appetito!

Preparation of Vegetable Risotto

• Peel and cut the carrot into cubes, cut the zucchini into small wedges
• Slice the mushroom into pieces, seed the bell pepper and slice into pieces
• When pour in the stock, add carrots, zucchinis, bell peppers mushroom and mixed herbs. Simmer with risotto together.

Rochberg: 52 Caprice Virations, "Paganini" - 24 Allegretto - by Gidon Kremer

Selection of vegetables as you wish

Pour in the white wine when the rice become translucent, Hmm... the evaporated white wine smell fantastic.

Release the starch by stirring the rice, and it will become smooth and creamy basic risotto 

Finishing with cream and cover it up, the risotto will become softer and more creamy

Minitips: 

• Risotto rice is a high starch short grain rice. You may use Arborio, Vialone Nano or Carnaroli rice to make a creamy risotto.
• I selected a vintage 2006 of Muscadet-Sèvre et Maine from J.Moreau & Fils, a French vineyard located in Loire Valley. For other selection of dry white wine, you may try Chardonnay or Pinot Grigio.
• The liquid amount and cooking time may refer to the risotto packing.

Ocean, thanks for your wine recommendations.