Categories
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Easy Cheese Risotto |
Tips: If you prefer not to use butter, soften the
onion in 2 tbsp olive oil and stir in about 2
tbsp extra virgin olive oil with the
Parmesan at the end.
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Prep Time: 5 min
Cook Time: 35 min
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Yield:4-6
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INGREDIENTS: |
| 4-6 tbsp |
unsalted butter |
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| 1 |
onion, finely chopped |
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| 1 1/2 cups |
risotto rice |
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| 1/2 cup |
dry white vermouth or white wine |
|
| 1 qt |
chicken or vegetable stock, simmering |
|
| 3/4 cup |
freshly grated Parmesan cheese, plus extra for sprinkling |
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salt and pepper |
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DIRECTIONS:
- Heat about 2 tbsp of the butter in a large, heavy-bottomed pan over medium heat. Add the onion and cook for 2 minutes, or until just beginning to soften.
- Add the rice and cook, stirring frequently, for 2 minutes, or until translucent and well coated with the butter.
- Pour in the vermouth or wine, it will bubble and steam rapidly and evaporate almost immediately. Add a ladleful (about 1 cup) of the simmering stock and cook, stirring constantly, until the stock is completely absorbed.
- Continue adding the stock, about half a ladleful at a time, allowing each addition to be absorbed before adding the next-- never allow the rice to cook 'dry'.
- This should take 20-25 minutes. The risotto should have a creamy consistency and the rice grains should be tender but still firm to the bite.
- Switch off the heat and stir in the remaining butter and Parmesan cheese. Season to taste with salt and pepper. Cover, let stand for about 1 minute, then serve with extra Parmesan cheese for sprinkling.
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