Herb Risotto

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 Tbsp

Fresh Thyme , chopped

2 Tbsp

Fresh Basil , finely chopped

2 cloves

Garlic , minced

1/2 cup

Onions , finely chopped

1/4 cup

Unsalted Butter

1/2 cup

Dry White Wine

2 cups

Arborio Rice

1 cup

Parmigiano-Reggiano , grated

5 cups

Chicken Stock

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Finely chop the Onions (1/2 cup) and mince the Garlic (2 cloves) .

Step 2

Finely chop the fresh Fresh Basil (2 Tbsp) leaves and Fresh Thyme (2 Tbsp) .

Step 3

In a stock pot over medium heat, melt the Unsalted Butter (1/4 cup) . Sauté the garlic and onion until translucent.

Step 4

Add Arborio Rice (2 cups) and mix to coat. Sauté 2 minutes.

Step 5

Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.

Step 6

Add in 1/2 cup of Chicken Stock (5 cups) and stir until reduced. Continue repeating this step until all the stock is gone, and rice becomes thick, soft, and creamy.

Step 7

Add herbs, Parmigiano-Reggiano (1 cup) , and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 8

Serve with Pan Seared Filets and Wild Mushroom Ragout!