<p>Risotto bianco can be served as a main dish, topped with a bit of soft goat or sheep cheese or you can use it as a base for vegetables, meat or seafood risotto. It's so special and delicious, because it is incredibly creamy, full of flavor, just yummy. You can use different stocks, such as vegetable, beef, chicken. If you are making seafood risotto leave out the parmesan cheese. Try it out, it's seriously delicious.</p>
Peel and finely dice onion. Heat the stock. Put the olive oil into separate pot add the onion and cook very slowly for about 10 minutes without colouring. When the onions have softened, add the rice, turn up the heat and keep stirring it. After a minute or two it will look slightly translucent.
Now add the wine and keep stirring. Once the wine has cooked into the rice, add your first ladle of hot stock. Lower the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, one by one, allowing each ladleful to be absorbed before adding the next. It will take about 15 minutes.
If you run out of stock before the rice is cooked, add some boiling water.
After 15 minutes of slow cooking taste the rice to check if it's cooked. Remove the pot from the heat. Add butter, grated parmesan cheese and stir well. Cover the pot with lid and set aside for 2 minutes. Season to taste with salt and pepper. Sprinkle over the fresh goat cheese and serve.
Rice is cooked when it is soft and creamy with a very slight bite.