FRESH HERB RISOTTO
Number Of Ingredients 12
Steps:
- 1. Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside. 2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown. 3. Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed. 4. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning. 5. Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away. Yield: Serves four. Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.
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Kasule Shafick
[email protected]This risotto was a disappointment. It was bland and lacked flavor.
Wande Surulwrw
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was so creamy and flavorful.
Shahadat Mollik
[email protected]This risotto is a bit time-consuming to make, but it's definitely worth the effort.
M Zareef
[email protected]I love this recipe! It's so easy to make and it always turns out perfect.
Victoria Farnham
[email protected]This risotto is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
TTBRYN TM
[email protected]I'm allergic to dairy, so I used almond milk instead of regular milk and vegan Parmesan cheese. It turned out great!
mohannad aboromman
[email protected]This recipe is a great starting point, but I like to add some additional vegetables, like mushrooms or zucchini, to my risotto.
Dawn McCutcheon
[email protected]I followed the recipe exactly, but my risotto turned out too soupy. I think I added too much liquid.
huma Saqib
[email protected]This risotto was delicious, but it was a bit too rich for my taste. Next time, I'll use less butter and cream.
maavia khan
[email protected]I've made risotto many times before, but this recipe is by far the best. The fresh herbs really make all the difference.
FAHAD FAHAD
[email protected]This risotto was a hit with my family and friends! Everyone loved the creamy texture and the flavorful combination of herbs and cheese.
Nigel Wabs
[email protected]I'm not much of a cook, but this risotto turned out amazing! The instructions were clear and easy to follow, and I was able to make a restaurant-quality dish at home.
James M.M Derisma
[email protected]This fresh herb risotto was an absolute delight! The flavors of the herbs and Parmesan cheese blended perfectly, creating a rich and creamy dish. The addition of white wine added a touch of elegance, and the peas and asparagus gave it a vibrant pop o