Do you want to make a creamy white risotto without butter? You’re in the right place! Here you’ll find the recipe with tips for a creamy white risotto but without using butter. The final result will be a white risotto, as white as snow and super creamy, much better than the classic drained rice.
If you like creamy risottos, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 3 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 500.05 (Kcal)
- Carbohydrates 72.25 (g) of which sugars 0.11 (g)
- Proteins 12.91 (g)
- Fat 15.87 (g) of which saturated 5.41 (g)of which unsaturated 2.37 (g)
- Fibers 1.17 (g)
- Sodium 2,064.40 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 6.35 oz Carnaroli rice
- 4.23 cups water
- 1 tbsp extra virgin olive oil
- 1.41 oz grated Parmesan cheese
- to taste salt
- 1/4 cup dry white wine
Tools
- 1 Pot
- 1 Small pot 2 quarts
- 1 Spoon
Procedure
The secret to a good risotto is the broth, but in this recipe, we will use water, and the result will be just as good but faster and lighter. We won’t need to use bouillon cubes or other ready-made flavor enhancers.
First, put a small pot on the stove and add some salt, bring it to a boil and keep it warm. We’ll add it to the rice instead of the classic broth.
Don’t over-salt, it’s meant to flavor the rice; we’ll adjust the taste at the end of cooking.
When the broth is hot, place the rice in a pot and toast it in a pan over high heat for 2 minutes. Stir well to prevent burning, do not exceed 2 minutes of toasting.
When the risotto is toasted, deglaze it with the white wine, adding it gradually and letting it evaporate.
The wine has evaporated when the sour and acidic note has disappeared, stir well to prevent burning.
When the wine has evaporated, add the salted water little by little and cook for the time indicated on the package (13-15 minutes)
At the end of cooking, remove from heat and add the extra virgin olive oil; for an even richer result, you can add a knob of butter instead of the oil.
When the risotto is creamed, add the grated Grana Padano cheese off the heat and mix well. Let it rest for a couple of minutes and the risotto is ready.
Your creamy white risotto without butter is ready!
Plating Tips:
This is a simple dish; just serve it on the plate and bring it to the table while still hot.
White Risotto Wine Pairing:
If you want to keep it light, I don’t recommend wine, but if you want a perfect pairing, I suggest pairing this dish with a dry and aromatic white wine. For example, a Pinot Grigio from Trentino or a Chardonnay.
