1/3 cup dry vermouth or white wine or champagne vinegar
30 ml white wine or champagne vinegar
2 teaspoons kosher salt
black pepper freshly ground
5 cups water
1 cup uncooked arborio, carnaroli, or short-grained rice
3 tablespoons unsalted butter divided
3/4 to 1 cup grated parmesan cheese about 85 to 90 grams
Equipment
Dutch oven or deep oven-safe saucepan with a lid
Oven
Directions
Heat oven to 350°F.
In a 4-quart Dutch oven or deep, oven-safe saucepan with a lid, heat oil over medium heat. Add onion and garlic and cook until softened, about 4 minutes.
If using parmesan rinds and have 10 minutes to spare: Add wine or vinegar to onion and garlic and cook until it boils off. Add water, 2 teaspoons kosher salt, many grinds of black pepper, and parmesan rinds. Bring to a boil, then simmer, cover, and simmer for 8-10 minutes. Leave rinds in the pot, add rice, and stir. Replace lid and transfer pot to the oven.
If not using parmesan rinds, or using them but are in more of a hurry: Add rice to onion and garlic mixture and cook, toasting gently, for 2 minutes. Add wine or vinegar to rice mixture and cook until it boils off. Add 5 cups water, 2 teaspoons kosher salt, many grinds of black pepper, and parmesan rinds (if using). Bring to a simmer, cover, and transfer to the oven.
Bake risotto in the oven for 25 to 30 minutes, or until most of the liquid is absorbed but still looks a tiny bit watery.
Transfer pan to a trivet or cooling rack. Remove lid, fish out and discard parmesan rinds, and stir for 2 minutes, or until creamy. Adjust seasonings with salt and pepper. Add most of the butter (about 2 1/2 tablespoons) and stir. Reserve 1/4 cup grated cheese for finishing, and add the rest to the risotto, stirring to combine.
To serve, scoop into a serving bowl. Finish with remaining butter, black pepper, and reserved cheese.