1. Heat oven to 350. 2. Saute onion and garlic in oil and 1 teaspoon of butter until softened. 3. Add rice and stir until it has absorbed all the oil and butter. 4. Add vermouth and cook for another minute or two. 5. Stir in broth and cream, mix well and bring to a boil over high heat. 6. Remove, cover and place in the oven for 18-25 minutes. 7. Remove from oven and stir in the remaining 3 T. butter and parmesan. 8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
