This classic risotto is flooded with fresh herbs at the very end of cooking. Serve it as a main dish or a side. Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
Total Time
45min
5.0
5 Ratings
Author: Chef John
Servings:
4
Ingredients
•
2
Tbsp
Fresh Thyme
, chopped
•
2
Tbsp
Fresh Basil
, finely chopped
•
2
cloves
Garlic
, minced
•
1/2
cup
Onions
, finely chopped
•
4
Tbsp
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
1.
Finely chop the Onions (1/2 cup) and mince the Garlic (2 cloves).
2.
Finely chop the fresh Fresh Basil (2 Tbsp) leaves and Fresh Thyme (2 Tbsp).
3.
In a stock pot over medium heat, melt the Unsalted Butter (4 Tbsp). Sauté the garlic and onion until translucent.
4.
Add Arborio Rice (2 cups) and mix to coat. Sauté 2 minutes.
5.
Add Dry White Wine (1/2 cup) and stir constantly until it's totally reduced.
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.
7.
Add herbs, Parmigiano-Reggiano (1 cup), and season with Salt (to taste) and Ground Black Pepper (to taste).
8.
Serve with Pan Seared Filets and Wild Mushroom Ragout!
Nutrition Per Serving
CALORIES
697
FAT
24.9 g
PROTEIN
25.6 g
CARBS
89.7 g
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