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."
"Almost Hands-Free Risotto."
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