Vermont Risotto

Directions

1. 1
   Heat the broth in a medium saucepan until it simmers.
2. 2
   Meanwhile, heat the oil and butter in a large pot over medium heat.
3. 3
   Add in the onion and cook for 5 minutes, or until soft and fragrant.
4. 4
   Add in the rice and stir for 3 minutes.
5. 5
   Add the vinegar and cook, stirring until the liquid is nearly absorbed.
6. 6
   Add the broth, 1/4 cup at a time, maintaining a slow simmer.
7. 7
   Stir constantly and allow each addition of liquid to be absorbed before adding the next.
8. 8
   The risotto will be done about 35 minutes after the vinegar is added.
9. 9
   Taste the dish for texture; if the rice is soft, the cooking is complete.
10. 10
    Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
11. 11
    Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
12. 12
    Serve immediately.