Vermont Risotto
In 'The Ski House Cookbook'--Grafton cheddar cheese is recommended
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INGREDIENTS
Nutrition- 1(14 1/2 ounce) can low sodium chicken broth
- 1tablespoon olive oil
- 1tablespoon unsalted butter
- 1⁄2
- 1cup arborio rice
- 1⁄4cup white balsamic vinegar or 1/4 cup dry white wine
- 1
- freshly ground black pepper
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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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