Vermouth is delicious by itself and in many cocktails. Whether it is sweet and spicy or dry and herbal, it will complement the ingredients it is used with and elevate your drink. But did you know you can use it instead of white wine in homemade risotto? The Italian dish known for its creamy texture and rich flavours takes on a much more sophisticated profile when made with dry vermouth.

If you’ve made homemade vermouth using our Vermouth Making Kit and you are searching for fun new ways of using it, look no further. In this article, we will go through a step-by-step recipe to make your own vermouth-flavoured risotto.

OurHands vermouth risotto recipe

The ingredients

To make your vermouth risotto, you will need the following ingredients.

• 300 grams Arborio rice. Arborio rice is the short-grain rice that is typically used to make risotto. Its high starch content gives the risotto a more creamy texture.
• 1 litre of vegetable or chicken broth. The broth gives flavour and texture to the risotto. You can use either chicken broth or vegetable broth if you are trying to make a vegetarian version of the dish.
• 240 millilitres dry vermouth. Dry vermouth is less sweet and more herbal than sweet vermouth, making it perfect for risotto. You can use your own vermouth made with our Vermouth Making Kit, or you can use store-bought vermouth.
• 1 medium onion, finely chopped. The onion gives more flavour to the risotto and helps with the texture.
• 3 cloves garlic, minced. Garlic makes everything better!
• 50 grams of grated Parmesan cheese. Parmesan is the go-to cheese for Italian dishes. Salty and slightly nutty, it adds richness to the risotto while making it even creamier.
• 60 grams unsalted butter. Butter will add a velvety texture to the risotto, helping the ingredients better stick to the rice.
• 15 milliliters olive oil. This will be used to sauté the onions and garlic. Olive oil is preferred to add some flavour to the dish, but any vegetable oil will do.
• Salt and pepper to taste.
• Chopped fresh parsley or chives for garnish. Fresh herbs add some colour and freshness to the risotto, making it a feast for the eyes as well as the tastebuds!

The recipe

1. Heat the broth. Keeping the broth warm before you add it to the dish will make it easier for it to be absorbed by the rice. In a medium saucepan, heat your vegetable or chicken stock until it is simmering but not boiling. If the actual cooking takes longer than you thought, you can stop the heat and cover the pan with a lid. This should keep it warm enough!
2. Prepare the onion and garlic. Finely chop the onion and mince the garlic cloves. In a large pan, warm up the olive oil over medium heat. Sauté the onion and garlic for 3-4 minutes, or until the onion is translucent but not browned.
3. Add the rice. Once the onions and garlic are done, add the Arborio rice and stir thoroughly. The goal here is to coat the rice in the oil that’s in the pan, which should now have all the flavours of garlic and onion. Keep stirring the rice in the pan for 2-3 minutes, until the edges of the rice grains turn transparent.
4. Deglaze with vermouth. Here comes the vermouth! Add your dry vermouth to the pot with the rice, and stir well to deglaze the pan. Make sure to scrape up any browned bits from the bottom of the pan. While the vermouths will add some flavour complexity to the dish, all the alcohol will cook off so you don’t need to worry about who will eat it.
5. Begin adding the broth. Once the rice has absorbed the vermouth, you can start adding the broth. Use a ladle to add some broth to the pot. Stir constantly until the broth has been absorbed by the rice. At this point, the heat should be just enough to create a gentle simmer, but not enough to boil. Continue adding the broth by the ladle, allowing the liquid to be absorbed before adding any more. This process should take around 20 minutes. Risotto rice is typically cooked al dente but you can leave it to simmer for a bit longer if you want.
6. Finishing touches. Once the rice is cooked the way you want it, stir in the butter and grated Parmesan. Season with salt and pepper to taste.
7. Garnish and serve. Serve the risotto on each plate and garnish with the chopped parsley or chives. You can serve the vermouth risotto by itself or as a side dish for meat or vegetables.

Final hints and tips

• It’s all in the stirring. Constantly stirring as you add the broth is a key step in making sure that the rice cooks evenly and absorbs all the flavours of the ingredients. It also allows for the starch to release from the rice, which creates the creamy texture that we want.
• Patience is key. Adding the broth very gradually means that the rice will have the time to absorb it fully. While it’s tempting to add all the broth at once and leave the risotto to simmer, it will cause the rice to become overcooked and mushy.
• Add your favourite ingredients. This simple risotto recipe is perfect as a side dish. To turn it into a show-stopping standalone, you can add some ingredients before adding the rice. Sautéed mushrooms are a staple of risotto, as is chicken. Experiment with your favourite ingredients to create your own unique recipe!
• Make it vegan. While most Parmesan isn’t vegan, you can find very similar cheeses that don’t use actual rennet. Switch to vegetarian cheese, some olive oil and a vegetable broth to turn this risotto into a vegan delight.

We hope you enjoyed making the vermouth risotto! It’s a great dish to serve, and the homemade vermouth makes it all the more enjoyable. Tag us on Instagram with #madewithourhands or @ourhandslondon and let us know how you made your risotto. Buon appetito!