Risotto alla Parmigiana

Master the art of Italian simplicity, with Simon Hopkinson’s recipe for risotto alla Parmigiana.

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  • 75g/3oz unsalted butter
  • 1 large onion, finely chopped
  • 125ml/4fl oz vermouth
  • 200g/8oz carnaroli rice
  • 400-450ml/14-16fl oz lightly flavoured chicken stock
  • 3-4 tbsp freshly grated parmesan
  • salt and freshly ground white pepper