Risotto alla Parmigiana

Add 40g of butter to a deep frying pan, and gently soften the chopped onion. Add the vermouth to the onion, and cook until almost completely evaporated. Meanwhile, gently heat the stock in another saucepan.
Add the rice to the onion, stir with a wooden spoon, and heat until it becomes shiny with the butter. Pour in a ladle of hot stock, allow the rice to absorb the liquid, then repeat until the rice is tender. Stir in 2 tbsp of cheese and the remaining butter. Season liberally, then serve with plenty more parmesan.

30 mins

4 serving

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