8.5 cups of chicken or vegetable broth
3.5 oz butter
1 sprig of rosemary
1 chopped onion
1 ½ cup of risotto rice (arborio)
½ cup of vermouth
2 cups of treviso (or radicchio) chopped
⅔ cup of parmesan
Simmer the broth in a saucepan. Put half of the butter in another saucepan. When it starts to get hot, throw in the rosemary and add the onion (10-15min).
Add the rice and vermouth. Once the vermouth has evaporated, add a first ladle of broth and a first handful of treviso. Repeat the process until all of the broth is used.
When ready, add the Parmesan, salt, pepper and the rest of the butter.