…with Parmesan and Vermouth. What if I don’t have vermouth? Can I still make this? Of course you can my friend! Read on….
I made this Risotto al Limone with Vermouth instead of white wine and let me tell you why… it is currently dry January in my house. I know.
So, the thought of opening a bottle of wine to cook with and then throwing it away was just… well, just so SAD. I just could not bring myself to do it. Truth be told, I actually do this a lot. It’s probably the only reason I always keep vermouth stocked in our bar. In a pinch it is fantastic for adding white wine flavours to your food without opening a bottle of wine. Not that I have any problem with that. I’m sure in February this will be Lemon Risotto with White Wine. Come back and see. 😉
A lot of people are scared of risotto and I get it. It seems like a lot of stirring and I’ll tell you why… because it’s a lot of stirring. It also comes together pretty quickly so you will not burn out your arm (or your patience). I promise.
I don’t usually choose to make traditional risotto when I’m entertaining for exactly that reason. I try to do everything I can to prep in advance and enjoy the party when we have guests. Does that mean I don’t make risotto at all? Nope. I make my default oven risotto or Instant Pot risotto which I have to say are just as enjoyable. (Remind me to share those with you someday!)
Moral of the story is this: It’s not that hard… it’s not a big deal… and it’s so, so good. You got this.
Anything Special You Need to Know?
*Unsure about subbing Vermouth for wine? One of my all time faves, Deb, over at Smitten Kitchen wrote a little post about this once and it sums up my thoughts on the matter perfectly.
*Don’t want to cook with booze at all? You can just leave it out.
Risotto al Limone
- 3 Tbsp olive oil
- 1/3 cup white onion finely diced
- 1/2 cup vermouth or white wine
- 3 cups arborio rice
- 8 cups vegetable broth
- Zest of 2 lemons
- 1/4 cup butter
- 1 cup parmesan finely grated
- 2 Tbsp lemon juice
- Heat 8 cups broth to a simmer, turn the heat down and keep hot on the stove.
- In medium sized heavy pot heat the olive oil over medium heat.
- Add in the onions and cook until softened, 2-3 minutes.
- Add the rice, stir, and cook another 2-3 minutes.
- Add the vermouth and cook until it’s mostly absorbed, about 2 minutes.
- Start to ladle in the broth about a cup at a time, letting each addition cook until mostly absorbed, stirring often.
- Repeat until rice is cooked to al dente (you may not need all the broth).
- Stir in the lemon zest, lemon juice, parmesan and butter. Stir well until all is incorporated.
- Season well with salt and pepper.
Let me know what you think!
If you like this Risotto al Limone Recipe then please check out my Vegetarian Zuppa Toscana Recipe. I think you’ll love it just as much.