Vermont Risotto

1. 1

   Heat the broth in a medium saucepan until it simmers.

2. 2

   Meanwhile, heat the oil and butter in a large pot over medium heat.

3. 3

   Add in the onion and cook for 5 minutes, or until soft and fragrant.

4. 4

   Add in the rice and stir for 3 minutes.

5. 5

   Add the vinegar and cook, stirring until the liquid is nearly absorbed.

6. 6

   Add the broth, 1/4 cup at a time, maintaining a slow simmer.

7. 7

   Stir constantly and allow each addition of liquid to be absorbed before adding the next.

8. 8

   The risotto will be done about 35 minutes after the vinegar is added.

9. 9

   Taste the dish for texture; if the rice is soft, the cooking is complete.

10. 10

    Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.

11. 11

    Remove from heat; stir in the cheddar cheese, salt and pepper to taste.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.