Risotto Alla Parmigiana
Risotto Alla Parmigiana



  • 75g butter
  • 1 chopped onion
  • 125ml white vermouth
  • 200g risotto rice
  • 400ml chicken stock
  • 4 tbsp grated parmesan
  • Salt and white pepper
  • 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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