Thursday, September 4, 2014

Parmesan Vermouth Risotto

PROCEED WITH CAUTION: This Risotto is addicting. 

That is all.

(Adapted from Elizabeth Minchill)
Serves 6-8


  • 2 onions
  • 2 cups rice
  • 1 cup grated parmesan cheese
  • salt, pepper
  • 1- 1/4 cup dry white vermouth
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cups rich chicken broth, warm


  1. Chop onion finely. Add to pot big enough to hold all the risotto, along with 2 tablespoons of butter and olive oil. Saute at low heat until the onion softens. About 10 minutes or so.
  2. Add about a tsp of salt, stir, and add the rice. Turn up the heat a bit, and stir the rice until it is well coated.
  3. Add the vermouth, and stir, until evaporated. Add about a cup of broth, and stir. Keep adding more broth and stirring until the rice is almost done. When it only has about 4 more minutes to cook, add the rest of the butter and stir. Then add the cheese and stir.
  4. Serve topped with freshly grated pepper.

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