Vermont Risotto

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READY IN: 57mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the broth in a medium saucepan until it simmers.
  • Meanwhile, heat the oil and butter in a large pot over medium heat.
  • Add in the onion and cook for 5 minutes, or until soft and fragrant.
  • Add in the rice and stir for 3 minutes.
  • Add the vinegar and cook, stirring until the liquid is nearly absorbed.
  • Add the broth, 1/4 cup at a time, maintaining a slow simmer.
  • Stir constantly and allow each addition of liquid to be absorbed before adding the next.
  • The risotto will be done about 35 minutes after the vinegar is added.
  • Taste the dish for texture; if the rice is soft, the cooking is complete.
  • Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
  • Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
  • Serve immediately.
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