Risotto

By Walt

Ingredients

• 1 tbls olive oil
• 1/2 cup finely chopped onions or shallots
• 1 1/2 cup arborio rice
• 1/2 cup vermouth
• 3 1/2 to 4 cups chicken broth
• 1/2 cup grated parmesan cheese
• freshly ground pepper
• 3 tbls chopped parsley

Preparation

Step 1

Heat the oil in a 4 quart or larger cooker. Add the onions and cook over high heat for 1 minute. Stir in the rice making sure to coat it with the oil. Stir in the vermouth. Cook until the rice absorbs the liquid. Stir in 3 1/2 cups of the broth. Make sure nothing is stuck to the bottom of the cooker. Bring to pressure and cook for 4 minutes. Risotto should look soupy at this point. Cook uncovered under medium heat and stir until it thickens, about 3-5 minutes. If the mixture becomes dry, stir in more broth. Risotto should be slightly runny. Stir in the cheese, salt and pepper to taste, add parsley.