Risotto Bianco

August 2010 · 1 minute read
risotto bianco
Risotto Bianco which is a white risotto, popular through out italy but it much esteemed here in venice. its not an old dish, its only invented in about 1922.


  • Butter (a lot!)
  • Finely chopped onions
  • Risotto Rice (Floyd uses Rice from verona)
  • White wine
  • Crayfish lightly blanched in water and chopped into big pieces
  • Shelled langoustines
  • Fish stock
  • Parmesan cheese (as much as you like)
  • Lemon juice
  • Cognac
  • Chopped parsley

In a pot add the butter, add the onions, stir and add the rice, keep stirring till the butter has melted and absorbed by the rice.
Cover the rice with the white wine, stir and let it bubble till the wine absorbed by the rice. Add fish stock to cover the rice and bring to a boil, immediately cover with a lid, take of the stove and let it rest. Add the parmesan cheese and stir it in.

Fry the crayfish in butter with the langoustines, add salt and pepper, little bit lemon juice. Add the cognac and flambe it.
Put the risotto in a serving plate add the crayfish and the sauce on top and finish with little bit of chopped parsley.