Risotto Alla Parmigiana

Gently fry the onion in half the butter until softened but not coloured. Meanwhile, warm the stock in a separate pan. Add the vermouth to the onions, increase the heat until almost evaporated, then stir in the rice and cook for a minute or until the rice is shiny and translucent. Add a ladle of hot stock, stir vigorously until absorbed, then repeat with more stock.
Once the rice has become tender but still has a little bite, remove from the heat and cover with the lid. Set aside for 3 mins, then stir in 2 tbsp of cheese and the remaining butter. Season well, vigorously beat the rice until slick and glossy, then serve with the remaining parmesan.

30 mins

4 serving

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