“It’s a simple but fantastic recipe. Combined together, the sweetness of the rise and the bitter and aromatic vermouth make a delicious result.”
– Chef Antonio Magliulo, La Posta Vecchia
Ingredients (for 4 people)
280 g Canaroli rice
120 g Parmigiano-Reggiano aged 24 months
120 g Butter
150 g Vermouth di Torino red IGP red
For finishing
160 g Hazelnuts from Piedmont
Instructions
In a separate soup pot, boil water (to be used throughout recipe).
Put rice in a sautè pan. Add a pinch of salt, turn on the flame and heat up the rice very well. Add vermouth, allowing it to evaporate and then add boiling water. Mix continuously with a wooden ladle. Keep adding boiling water as it evaporates and until the risotto is al dente (approximately 12 minutes).
At this time, add butter and grated Parmegiano-Reggiano cheese. Blend vigorously.
To make the risotto creamier, add a bit of hot water and mix well. Season with salt and arrange on plate. Garnish with toasted hazelnuts halves.
