Best Risotto

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Published: November 4, 2009

Best Risotto

Preparation: 40 minutes. Serves 4.

This risotto can be spiked by adding herbs, saffron or by replacing the onions with leeks. If adding vegetables, meat or seafood, cook them separately and stir in just before serving. For the cheese, Parmesan or pecorino are best; they add flavor without competing with the natural creaminess of the rice. And be sure to use freshly grated cheese. Anything from a can will taste like it came from a can.

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 cups Arborio rice

½ cup dry vermouth

4 cups chicken broth, brought to a simmer

½ cup grated Parmesan cheese

¼ cup ( 1/2 stick) unsalted butter

½ cup finely chopped fresh parsley

Salt, to taste

→In a wide, heavy saucepan over medium, heat olive oil. Add onion and cook until translucent, about 5 minutes.

→Add rice and lightly toast it for 2 minutes, stirring constantly with silicone spatula. Do not brown the rice.

→Add vermouth and cook, stirring constantly, until all wine is absorbed and rice begins to stick.

→Ladle in enough warm broth to just cover rice. Cook, stirring vigorously every 1 to 2 minutes, until liquid is absorbed, about 5 to 7 minutes.

→Continue adding broth a ladleful at a time, stirring constantly and waiting until broth is entirely absorbed before adding the next ladleful. Do this until rice is soft but not mushy, about 20 minutes. You may not need all of the broth.

→Turn off heat. Add Parmesan cheese and butter, and stir vigorously until risotto is creamy. Stir in parsley, then season with salt.

THE ASSOCIATED PRESS