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Risotto bianco (white risotto)

Risotto bianco (white risotto) Recipe

  • 1.1 litres (2 pints) organic stock (chicken, fish or vegetable, as appropriate)
  • 2 tablespoons olive oil
  • 1 knob of butter
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 4 or 5 sticks of celery, trimmed and finely chopped
  • 400 g risotto rice
  • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
  • sea salt
  • freshly ground black pepper
  • 70 g butter
  • 115 g freshly grated Parmesan cheese
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