Risotto (French)

By aiati

Adapted from Mastering the Art of French Cooking Vol. 1 by Julia Child.

Ingredients

• 1/4 Cup finely chopped onion
• 4 Tbsp avocado oil
• 1.5 Cups arborio rice
• 1 Bay leaf
• 1/4 Tsp thyme or tarragon
• 1 Cup vermouth
• 2 Cups vegetable stock
• Salt and pepper to taste
• 1 - 2 Tbsp parsley or to taste

Preparation

Step 1

Preheat oven to 375 degrees.

In a dutch oven, heat the avocado oil. Add onion and saute for 5 minutes (until onions are tender but not brown).

Add the rice to the onions and saute until onions become opaque in color.

While rice is cooking, in a saucepan bring vegetable stock, vermouth, bayleaf and thyme to a boil. Pour over rice. Season with salt and pepper to taste. Add parley. Stir once. Cover with a lid and place in the oven.

Bake for 5 minutes at 375 degrees, then reduce heat to 350 degrees and continue to bake for an additional 15 minutes.