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Ingredients:

Yield: 8 servings

1 onion, finely sliced
4 Tbs. extra-virgin olive oil
1 cup vermouth
25 oz. Carnaroli rice
8-1/2 cups of vegetable or meat broth
dash of salt

Directions:

1. Place broth in a pot and heat until boiling.
   
2. Over medium heat, warm up your skillet and pour in the olive oil.
   
3. Add the onions and sauté until translucent.
   
4. Reduce heat and add the rice, allowing it to cook for 3-4 minutes.
   
5. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon.
   
6. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time.
   
7. Add a dash of salt and bring rice to a boil, then reduce heat.
   
8. Stir occasionally to prevent the rice from sticking to the bottom of the skillet.
   
9. Rice will take aprox 16-18 minutes to finish cooking.
   
10. When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving.
    
11. Sprinkle and mix in parmesan cheese.

To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.

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