A Fresh Herb Risotto That Goes The Distance
A bright and creamy herb risotto that goes well with so many things. We love it with our Baked Tilapia or Steak Salad with Thai Dressing. We’re also content to eat it on its own with a hunk of crunchy bread and a Simple Side Salad. Risotto is just one of the most comforting dishes–the time that you put into making this meal pays off in the way it makes anyone feel when they eat it. For more risotto deliciousness, try our wild mushroom risotto.
Ingredients You’ll Need
Liquids: Chicken or vegetable stock, dry white wine, lemon juice.
Dairy: Salted butter and parmesan cheese for richness.
Alliums: Garlic and shallot cooked in butter.
Arborio rice: Arborio rice is the most common variety used to make risotto, but there are a handful of varieties that can absorb liquids and release starch when they are cooked.
Herbs: We recommend basil, parsley, tarragon, chives, or dill but use what’s fresh, or what’s bursting out of your garden, or what’s leftover from something you made earlier in the week!
How to Make Risotto With Fresh Herbs
Prepare the chicken stock (or vegetable stock if using)–warm it in a small saucepan over low heat.
Start the risotto base–in a large saucepan or Dutch oven, over medium heat, melt the butter. Add shallots and cook until translucent, then add garlic and the rice and cook, stirring often, until rice is fragrant and evenly coated.
Begin to add the liquids. Start with the white wine, lemon juice and lemon zest. Bring to a simmer, stirring constantly until liquid is absorbed. Next, add one cup of broth and stir continuously until broth is absorbed, about 5 more minutes. Continue adding broth one cup at a time, stirring constantly, until all broth is mostly absorbed, about 20-25 minutes.
Stir in the good stuff. Add butter, herbs, parmesan, salt, and pepper, until fully incorporated and the cheese has melted, about 5 minutes.
Divide risotto between bowls and top with more pepper and parmesan if desired.
Serve and enjoy.
How to Freeze/How to Store/Tips
Risotto is best consumed fresh the day it is made. If you’re eating leftovers, it’s best to heat them up only once. Unfortunately risotto isn’t a great candidate for freezing.
What is the trick to making good risotto? Time! You can’t rush the cooking process. Make sure you give yourself 45 minutes to prepare, and you’ll be so glad you did! The next secret is to add warmed stock, a little at a time, so the rice can absorb it, along with gentle stirring so the rice can release its starches.
When to add fresh herbs to risotto–Add the herbs towards the end of the cooking time. You want them to soften but not wilt, and this happens quickly for tender greens like herbs, so about five minutes before the final cooking time is finished.
Wine selection: We recommend a dry white wine (one that you might like to drink with your meal!), like Sauvignon Blanc or Chardonnay.
Substitutions: If you don’t have arborio rice, you can try orzo or sushi rice as a substitute.
Add another layer of flavor and make your own stock using our Instant Pot Chicken Stock recipe.
More Great Grains From The Modern Proper
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