Risotto alla Parmigiana
Risotto alla Parmigiana

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
This recipe pairs perfectly with the Dario Rota Lambrusco Rosato Sparkling Rosé from Emilia Romagna, Italy.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box