Sam's No Pain Risotto
- Reviews 2
Ready In: 35 mins
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon butter
- 2 tablespoons onions, diced (I use shallots)
- 1 garlic clove, crushed
- 1 cup arborio rice
- 1⁄2 cup vermouth
- 2 cups chicken broth
- 1⁄2 cup whipping cream
- 3 tablespoons butter
- 1⁄2 cup 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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