Risotto Bianco (White Risotto)
In a separate sauce pan, heat the chicken broth on low heat. In a large skillet pan, add chopped onion, celery & garlic. Add olive oil and 2 Tablespoons of butter (save the remaining 5 Tablespoons for the end). Add small amount of sea salt and black pepper. Cook mixture very slowly at low-medium heat for about 20 minutes, stirring often, without coloring the vegetables (this is called Soffrito).Step 2 Turn up the heat (to high) and add the risotto rice. Cook for about 2 minutes (the rice will look slightly translucent). Add the vermouth and keep stirring for 2 minutes. Turn down the heat to medium and add your first ladle of hot chicken broth to the mixture (Stirring constantly from this point on). Every 2 minutes, add an additional ladle of chicken broth until all of the broth has been used. At this point, taste the rice (it should be semi-soft, like pasta that is cooked and a little chewy).Step 3 Remove from heat and add 5 tablespoons of butter and parmesan cheese. Stir well and allow to sit for 2 minutes. Serve immediately and ENJOY!!!! Extra Tip: If you have left over risotto, you can re-serve for another meal: 1) Heat in the oven at 350 degrees until it is golden brown. Serve. or 2) Fry in pan until golden brown. Serve.