Risotto Al Vermouth
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Place broth in a pot and heat until boiling
2
Over medium heat, warm up your skillet and pour in the olive oil
3
Add the onions and saute until translucent
4
Reduce heat and add the rice, allowing it to cook for 3-4 minutes
5
Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon
6
Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time
7
Add a dash of salt and bring rice to a boil, then reduce heat
8
Stir occasionally to prevent the rice from sticking to the bottom of the skillet
9
Rice will take aprox 16-18 minutes to finish cooking
10
When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving
11
Sprinkle and mix in parmesan cheese
12
To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles