Equipment
Ingredients
Main
- 75 g unsalted butter, divided
- 100 g onion, finely chopped
- 125 ml dry vermouth
- 200 g carnaroli rice
- 450 ml chicken stock
- 50 g parmesan cheese, freshly grated
- 2 g salt
- 1 g white pepper
Nutrition (per serving)
Method
Place the chicken stock in a saucepan and heat over medium heat until it reaches a gentle simmer (approx 90°C/194°F).
Melt 40g of butter in the heavy-based pan over medium-low heat.
Add the finely chopped onion to the pan and sauté until softened and translucent, ensuring it does not brown.
Increase the heat to medium and pour in the dry vermouth. Simmer until the liquid has evaporated almost completely.
Add the carnaroli rice to the pan. Stir vigorously for 2 minutes until every grain is coated in fat and appears shiny.
Add one ladle of the hot stock to the rice. Stir constantly until the liquid is fully absorbed by the rice.
Repeat the process of adding stock one ladle at a time, stirring frequently, until the rice is tender but retains a slight bite (al dente).
Remove the pan from the heat. Cover with a lid and allow the risotto to rest for 3 minutes.
Remove the lid and stir in the remaining 35g of butter and the grated Parmesan. Beat vigorously with the wooden spoon.
Season with salt and white pepper to taste. Serve immediately on warm plates.
Chef's Notes
- Using Carnaroli rice is preferred over Arborio as it has a higher starch content and holds its shape better during the long stirring process.
Storage
Refrigerator: 3 days — Store in an airtight container; texture will become firm when cold.
Reheating: Add a splash of water or stock and heat gently on the stovetop while stirring to restore creaminess.
