Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 cups Arborio rice
1/2 cup dry vermouth
4 cups chicken broth, brought to a simmer
1/2 cup freshly grated parmesan cheese
1/4 cup ( 1/2 stick) unsalted butter
1/2 cup finely chopped fresh parsley
Salt, to taste
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To cook onion: In wide, heavy saucepan over medium, heat olive oil. Add onion. Cook for 5 minutes or until translucent.
To add rice: Add rice. Lightly toast for 2 minutes, stirring constantly with silicone spatula. (Note: Do not brown rice.) Add vermouth. Cook, stirring constantly, until all wine is absorbed and rice begins to stick.
To add broth: Ladle in enough warm broth to just cover rice. Cook, stirring vigorously every 1 to 2 minutes, for 5 to 7 minutes or until liquid is absorbed. Continue adding broth, a ladleful at a time, stirring constantly and waiting until broth is entirely absorbed before adding next ladleful. Do this for 20 minutes or until rice is soft but not mushy. (Note: You may not need all of the broth.)
To add cheese: Turn off heat. Add parmesan and butter. Stir vigorously until risotto is creamy. Stir in parsley. Season with salt.
This risotto can be spiked by adding herbs or saffron or by replacing the onions with leeks. If adding vegetables, meat or seafood, cook them separately and stir in just before serving. For the cheese, parmesan or pecorino are best; they add flavor without competing with the natural creaminess of the rice.
Makes 4 servings.
