Risotto Bianco

Risotto Bianco
5 cups chicken broth
2 Tbs ghee
1 small white onion
fine diced
1 sprig fresh or dried rosemary or sage
1/8 tsp saffron threads
1 1/2 cups risotto rice
(arborio/carnardi/baldo/vialone nano mixed with cauliflower rice)
1/2 cup dry white wine
1 Tbs ghee
1/3 cup parmesan cheese
Risotto is an Italian comfort food, a luscious dish of tender rice in its own creamy sauce. Risotto is made from starchy short-grain rice, which, when moistened with successive additions of stock, gains concentrated flavor and a distinctive saucy texture.
In a pan, bring broth to a boil then turn off.
Melt in a heavy-bottomed 3 quart saucepan ghee over medium heat. Add onion and cook until soft and translucent about 7 minutes. Add rosemary or sage and saffron. Cook for another 3 minutes.
Add risotto rice with cauliflower rice. Stirring now and then until translucent about 4 minutes. Do not let it brown.
Pour white wine over the sauteed rice. Cook until all wine is absorbed (stirring often). Add 1 cup of warm broth and cook at vigorous simmer stirring occasionally. When rice starts to thicken, pour another 1/2 cup broth and some salt (depends on saltiness of broth). Keep adding 1/2 cup broth at a time, every time the rice thickens. Don't let rice dry out. After 12 minutes, taste the rice for doneness and seasoning. Cook until tender but with a firm core 20-30 minutes total.
Final addition of broth is the most important. Add just enough to finish cooking the rice without leaving it soupy. When about done, stir in 1 Tbsp ghee and parmesan. Stir vigorously. Turn off heat. Let sit for 2 minutes and serve. Add a splash of broth if rice is too thick
source: Alice Waters, The Art of Simple Food
contains dairy