RISOTTO WITH FRESH HERBS
A light, delicate risotto, seasoned with an array of fresh herbs, is the perfect summer dish. The last time I made this risotto, I used basil (my favorite herb), oregano, mint, Italian parsley and marjoram, chopped them fine and added them to the risotto during its last few minutes of cooking, so they retained their color and freshness.
- 5 to 6 cups Vegetable Broth, or 3 cups low-sodium canned chicken broth mixed with 3 cups water
- 3 tablespoons extra-virgin olive oil
- ½ cup finely minced shallots or yellow onion
- 2 cups Arborio, Carnaroli or Vialone Nano rice
- 1 cup dry white wine
- 2 to 3 tablespoons finely chopped mixed herbs (parsley, marjoram, basil, mint)
- 1 tablespoon butter
- ¼ cup freshly grated Parmigiano-Reggiano cheese (optional)
Instructions:
- Heat vegetable broth in a medium saucepan and keep warm over low heat.
- Heat oil in a large skillet over medium heat. Add shallots and cook, stirring, until shallots are pale yellow and soft, 5 to 6 minutes. Add rice and stir quickly for a minute or two or until rice is translucent and is well coated with savory base.
- Stir in ½ cup of wine and keep stirring until it is almost all reduced. Stir in remaining wine and cook in same manner.
- Add ½ cup of simmering broth or just enough to barely cover rice. Cook, stirring, until broth has been absorbed almost completely. Continue cooking and stirring rice in this manner adding broth ½ cup or so at a time, about 18 minutes. At this point rice should be tender but still a bit firm to the bite.
- When last addition of broth is almost all reduced, add fresh herbs, butter and Parmigiano if using. Stir quickly until butter and cheese are melted and rice has a moist, creamy consistency. If risotto seems a bit dry, stir in a little more broth. Taste, adjust seasoning and serve