4.7/5
(11 Votes)
Ingredients
- 2 cups Arborio rice (a must)
- 1-2 onions
- 4 cloves garlic
- 1 cup dry vermouth (or dry white wine)
- 2 quarts chicken broth (homemade is best but Swanson's works too)- heated
- butter and olive oil
- 1-2 cups finely chopped green chile
- 1 cup grated Parmigiano or Pecorino Romano
Preparation
Step 1
Preheat a burner on medium heat. Sauté the garlic and onion in butter and/or olive oil for a couple minutes. Add rice and sauté another couple of minutes. Add the vermouth/wine and sauté until the liquid is absorbed. Begin adding broth 1-2 ladles at a time, stirring constantly until the liquid is absorbed. The liquid should bubble gently but not boil hard. When the rice is done cooking, probably after 20-35 minutes, add the chiles and stir well. Mix in the cheese, and add a small amount of broth to make the risotto creamy. Mix in a tablespoon of butter to make the risotto more creamy.
Serves 4 people.