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Ingredients
Method
- 75g butter
- 1 onion, finely chopped
- 125ml vermouth
- 200g risotto rice
- 350ml chicken stock
- 4 tbsp grated parmesan
- Salt and pepper
- 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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