Risotto alla Parmigiana

1. 1

   Heat 40g/1½oz of the butter in a deep, heavy-based pan and gently fry the onion until softened, but not coloured.

2. 2

   Meanwhile heat the stock in a separate saucepan. Add the vermouth to the onions, turn up the heat and reduce until almost evaporated.

3. 3

   Add the rice and, stirring vigorously using a sturdy wooden spoon, allow the rice to become shiny with butter before adding a ladle of hot stock. Continuing to stir vigorously and let the rice absorb the stock before adding another ladleful.

4. 4

   Remove the risotto from the heat when the rice is becoming tender, but is still sloppy and dropping consistency. Cover with a lid and set aside for three minutes.

5. 5

   Stir in two tablespoons of cheese and the remaining butter. Season to taste with salt and freshly ground white pepper and vigorously beat the rice with a wooden spoon until slick and glossy; it should easily fall back on itself when lifted.

6. 6

   Spoon onto hot plates and take extra parmesan to the dinner table.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.