This recipe requires just a few minute of that and then it's into the oven. So glad when I found this.
- 1/2 tbsp. olive oil
- 2 tbsp. finely diced shallot
- 1 clove garlic, pressed
- 1 cup arborio rice
- 1/2 cup white vermouth (dry) or dry white wine
- 2 cups chicken broth
- 1 cup heavy cream
- 1/3 cup freshly grated parmesano reggiano. see note: @ bottom
- 1/2 stick butter
In a medium sized oven proof pan/pot(with fitting lid) over medium heat, add oil, onion, garlic and sauté until soft. (do not brown)
Add the rice and stir until well coated.
Add the Vermouth/wine and stir until it has been absorbed about a minute.
Remove from oven and stir in the the cheese and the butter. Enjoy. Easiest Risotto ever.!! :-)
BTW. be sure to save and freeze The Rind!! Add it to any soup or your pasta sauce. It adds wonderful flavor. (of course fish it out when serving.
The rinds sell at Whole Foods Stores for $14.00 per pound.