NOILLY PRAT MARTINI RECIPES

VERMOUTH COCKTAIL RECIPES - BBC GOOD FOOD

Vermouth cocktail recipes - BBC Good Food image

Our elegant vermouth cocktails are perfect for a dinner party or an easy evening tipple. Sip a classic martini, negroni or a simple vermouth & soda.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

DIRTY MARTINI RECIPE - BBC GOOD FOOD

Dirty martini recipe - BBC Good Food image

Mix up a classic dirty martini to impress guests at your next party. This easy, elegant cocktail combines dry gin, vermouth and green olives

Provided by Miriam Nice

Categories Drink

Total Time 5 minutes

Prep Time 5 minutes

Yield 2

Number Of Ingredients 4

Ingredients

4-6 green olives , pitted, plus 25ml of the brine
ice
150ml London dry gin
25ml dry vermouth , we used Noilly Prat

Steps:

Put two martini glasses in the fridge to chill. Thread the olives onto two cocktail sticks and set aside.
Fill a jug or mixing glass with the ice, then pour in the gin, vermouth and olive brine. Stir until the outside of the jug feels cold. Taste to make sure that it's icy cold and that you’re happy with the dilution.
Strain the mix into the chilled glasses and garnish with the olive skewers.

Nutrition Facts : Calories 219 calories, FatContent 1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.4 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 0.1 grams protein, SodiumContent 0.58 milligram of sodium

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This is a great basic recipe – it can be stretched in so many different ways to turn it into fantastically flavoured risottos.
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Total Time 45 minutes
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1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
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Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
From jamieoliver.com
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Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving

1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
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1. Heat the stock. Peel and finely chop the onion and garlic. Trim and finely chop the celery.
2. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.
3. The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring – it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes.
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See details

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1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
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7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

See details

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