Risotto alla Parmigiana
Risotto alla Parmigiana



  • 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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