G'DAY FARM
~~~~~~~~~~~~~~~~
GDAYFARM.COM.AU/RECIPES
------

Risotto Bianco (base risotto)		
Vegetarian/Gluten Free		
		
~~~ Ingredients ~~~	
1.1 litres vegetable stock	
2 or 3 leeks sliced	
2 cloves of garlic - Russian, crushed	
4 celery sticks, diced
olive oil	
70g butter
400g arborio rice	
2 cups dry white wine		
90 grams pecorino romano cheese (parmesan if you prefer)	

Recipe inspired by Jamie Oliver
~~~ Directions ~~~
STAGE 1: Heat the stock. Peel and finely chop the leeks and garlic. Trim and finely chop the celery.
STAGE 2: Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the leeks, garlic and celery, and cook very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat.
STAGE 3: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring. 
STAGE 4: Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. 
Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
Remove from the heat and add the pecorino romano. Stir well. Place a lid on the pan and allow to sit for 2 minutes.