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Nov 5, 2019

Risotto with Parmesan and Herbs

Ingredients:
2 1/2 cups chicken broth
3/4 cup water
2 Tbs. butter
3/4 cup finely chopped onion
1/2 tsp. salt
1/2 tsp. minced garlic
1 cup Arborio rice
1/2 cup white wine
1 ounce (1 cup) grated Parmesan cheese
1/2 tsp. lemon juice
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh chives
Salt and Pepper to taste

Preparation:
Bring broth and water to a boil in a large saucepan.  Reduce heat to maintain a gentle simmer.

Heat 1 tablespoon butter in Le Creuset pan over medium heat.  When butter has melted, add onion and 1/2 tsp. salt; cook, stirring frequently, until onion is softened but not browned, (4 to 7 minutes.) Add garlic and stir until fragrant, about 30 seconds.  Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.  Add 2 1/2 cups broth mixture into rice; reduce heat to medium-low, cover and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.

Add 1/2 cup broth and stir gently until risotto becomes creamy, about 3 minutes.  Stir in Parmesan.  Remove from heat, cover, and let stand 5 minutes.  Stir in remaining 1 tablespoon butter, lemon juice, parsley and chives.  Season with salt and pepper to taste.  Serve immediately.

Variation:
Sauteed and/or browned mushrooms may be added along with the herbs at the end of cooking. 

History:
This recipe comes from America's Test Kitchen and is referred to as
"Almost Hands-Free Risotto."


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