Risotto

From RPSwiki

                 Best Risotto

Start to finish:40n minutes

  2 Tbs. olive oil
  1 large yellow onion, cinely chopped
  2 cups arborio rice 
  1/2 cups dry vermouth
  4 cups chicken broth brought to a simmer
  1/2 cups grated parmesam cheese
  1/2 stick butter - unsalted
  1/2 cup finely chopped fresh parsley
  salt, to taste

In a wide heavy saucepan over med heat, heat olive oil. Add the onion and cook until translucent, about 5 minutes. Add the rice and lightly toast it for 2 mins., stirring constantly with a silicone spoon. Do not brown the rice. Add the vermouth and cook, stirring consltantly, until all the wine is absorbed and the rice begins to stick. Ladle enough warm broth to just cover the rice. Cook, stirring vigorously every 1-2 minutes, until the liquid is absorbed, approx. 5-7 minutes. Continue adding warm broth a ladlefull at a time, stirring constantly and waiting until the broth is entirely absorbed before adding the next ladleful. Do this until the rice is soft, but not ushy, aabout 20 mins. You may not need all of the broth, but I did. Turn off the heat. Add the parmesean cheese and buter and stir vigorously until the risotto is creamy. Stir in the parsley, then season with salt. Makes 4 servings.