Sam's No Pain Risotto
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 4.92 ml butter
- 29.58 ml onions, diced (I use shallots)
- 1 garlic clove, crushed
- 236.59 ml arborio rice
- 118.29 ml vermouth
- 473.18 ml chicken broth
- 118.29 ml whipping cream
- 44.37 ml butter
- 118.29 ml parmesan cheese, grated (or finely shredded)
directions
- Heat oven to 350.
- Saute onion and garlic in oil and 1 teaspoon of butter until softened.
- Add rice and stir until it has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in broth and cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-25 minutes.
- Remove from oven and stir in the remaining 3 T. butter and parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper.
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Reviews
-
Luscious, creamy and definitely NOT a pain in the you know. I used evaporated milk but otherwise followed the recipe exactly. I think the vermouth is the magic ingredient and can't wait to have this one with dinner guests. It'll impress them and they won't know have a clue how carefree and hands off this recipe is.
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