Ingredients
- see below
Preparation
Step 1
Bring 4 c vegetable broth to a simmer. Cover and keep warm over low heat. Then melt 2 tbsp butter in large sauce pan and add 1 1/2 c carnaroli or Arborio rice and 1 small diced onion and saute until rice is ranslucent about 3 mintues, then add 1/4 c martini and rossi extra dry vermouth and simmer until almost all liquid is abosorbed, stirring constantly, about 30 seconds. Then add broth, 1 c at a time allowing each addition to be absorbed before adding the next amount, about 12-15 minutes and rice is almost done. Stir in 1 c martini and rossi extra dry vermouth, stir continuounsly about 5 minutes until absorbed. Remove from heat and stir in 4 tbsp butter, 3/4 c grated parmigiano-reggiano cheese, 1/2 c chopped fresh basil and salt to tatse.