April 10, 2023
Cooking with the Dominicans: Risotto bianco with Father Justin Brophy, O.P.
During Lent, let these PC Dominicans inspire you with their meatless meals for Good Friday and beyond. For our final Friday feature, Rev. Christopher Justin Brophy, O.P., assistant professor of political science, cooks a delicious risotto.
Risotto Bianco
- 3 tablespoons butter
- 1 shallot (diced)
- 1/2 cup Arborio or Carnaroli rice
- 1/4 cup white wine
- 2 tablespoons olive oil (garnish)
- 2 quarts salted water or vegetable stock
- Parmesan cheese
- Black pepper
- Salt
- In a skillet, fry up the diced shallot in two tablespoons of butter.
- Add in Arborio or Carneroli rice and toast in butter until fragrant.
- In a separate pot, heat water or stock to a simmer and keep it on low heat.
- Add white wine to rice and allow alcohol to cook off.
- Slowly add boiling cooking liquid to the rice, a ladleful at a time. Keeping it hot ensures the rice cooks evenly.
- Stir until nearly absorbed into the rice and repeat.
- Once the rice is cooked to slightly past al dente and add last tablespoon of butter.
- Add parmesan cheese to the rice to taste and stir.
- Remove from heat, plate, drizzle with olive oil, and add black pepper to taste.
- Enjoy!
