Herb-Infused Creamy Risotto
Indulge in the ultimate comfort food with this Herb-Infused Creamy Risotto, a delightful blend of fresh herbs and rich flavors. Inspired by a recipe from The New York Times, this dish boasts an array of aromatic herbs such as parsley, tarragon, and basil that elevate the creamy arborio rice to new heights. Each spoonful offers a perfect balance of savory goodness and a hint of citrus from lemon zest and juice. Ideal for a cozy family dinner or an elegant gathering, this risotto is sure to impress everyone at the table. With simple preparation steps, this dish can also be made ahead of time, making your hosting duties a breeze!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
fat-free chicken broth
7 cups (simmering)
garlic cloves
4 cloves (minced)
fresh herbs
2 cups (finely chopped (e.g., parsley, tarragon, chives, chervil, dill, basil, arugula) - about 4 cups of leaves)
extra virgin olive oil
2 tablespoons (for cooking)
onion
2/3 cup (finely chopped)
kosher salt
to taste
arborio rice
1 1/2 cups
dry white wine
1/2 cup (for cooking)
fresh ground pepper
to taste
lemon zest
1 teaspoon (finely chopped)
lemon juice
1 tablespoon (freshly squeezed)
parmesan cheese
1/2 cup (freshly grated)
Instructions
1
In a large saucepan, heat the chicken broth over medium heat until it comes to a simmer. Keep it warm on the stove.
2
In a medium bowl, combine the finely chopped herbs and one minced garlic clove. Set aside.
3
In a wide, heavy skillet or saucepan, heat the extra virgin olive oil over medium heat. Add the finely chopped onion along with 1/2 teaspoon of kosher salt and cook gently, stirring occasionally, until it becomes tender but not browned, about 3 minutes.
4
Add the arborio rice and the remaining three minced garlic cloves to the pan. Stir well for about 2 minutes until the rice grains become slightly translucent and fragrant.
5
Pour in the dry white wine and cook, stirring constantly, until the liquid is fully absorbed by the rice.
6
Begin adding the warm chicken broth to the rice mixture, one ladleful (approximately 1/2 cup) at a time. Allow each addition to be absorbed before adding the next, stirring continuously to encourage the release of the starch from the rice, which creates a creamy texture.
7
Continue this process until the rice is just tender yet still chewy, usually taking about 20 to 25 minutes. Taste the risotto and adjust seasoning with additional salt and fresh ground pepper as needed.
8
Once the rice is cooked to desired tenderness, add another ladleful of stock to the mixture. Stir in the prepared herb mixture, lemon zest, lemon juice, and freshly grated Parmesan cheese until well combined. Remove from heat.
9
The risotto should have a creamy consistency; when served, it should spread slightly on a plate when tilted. Serve immediately for the best results.
10
For advance preparation: You can prepare the risotto up to several hours ahead of time. Follow the recipe until halfway through step 4, cooking the rice for about 15 minutes. The rice should still be firm when removed from heat, and there should not be any liquid remaining in the pan. Spread the rice out in an even layer in the pan and let it cool away from the heat. To resume cooking, reheat the rice with additional stock, following the remaining steps 15 minutes before you are ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Creamy Risotto?
It is a comfort food dish featuring arborio rice cooked with a blend of fresh herbs like parsley, tarragon, and basil, inspired by a New York Times recipe.
What type of rice is best for this recipe?
Arborio rice is the recommended variety because its high starch content creates the signature creamy texture of risotto.
Which fresh herbs can I use in this risotto?
You can use a combination of parsley, tarragon, chives, chervil, dill, basil, or arugula.
How much chicken broth is required?
The recipe calls for 7 cups of fat-free chicken broth, kept at a simmer during the cooking process.
Can I make this risotto ahead of time?
Yes, you can cook the rice for about 15 minutes until firm, spread it out to cool, and then finish the cooking process with more stock later.
What is the secret to getting a creamy risotto?
The secret is adding warm broth one ladle at a time and stirring continuously to encourage the release of starch from the rice grains.
What kind of wine should be used?
A half cup of dry white wine is used to deglaze the pan and add depth of flavor to the rice.
How many garlic cloves are needed for this recipe?
The recipe requires 4 minced garlic cloves in total: one mixed with the herbs and three cooked with the rice.
How long does the rice take to cook?
The process of adding broth and stirring usually takes about 20 to 25 minutes until the rice is tender yet chewy.
How do I know when the risotto is finished?
The risotto is done when the rice is tender but still has a slight chew, and the consistency is creamy enough to spread slightly on a plate.
What does the lemon zest and juice add to the dish?
They provide a hint of citrus that balances the savory richness of the parmesan and chicken broth.
Should the onions be browned during the initial cooking step?
No, the finely chopped onions should be cooked gently until they are tender but not browned.
When do I add the fresh herbs?
The prepared herb mixture is stirred in at the very end of the cooking process along with the lemon and parmesan cheese.
Is this risotto recipe vegetarian?
This specific version uses chicken broth, but it can be made vegetarian by substituting vegetable broth for the chicken broth.
What is the role of Parmesan cheese in this recipe?
Freshly grated Parmesan cheese is stirred in at the end to add richness, saltiness, and help achieve a creamy consistency.
How much arborio rice is used?
The recipe uses 1 1/2 cups of arborio rice.
Can I use dried herbs instead of fresh?
Fresh herbs are highly recommended for this recipe to achieve the bright, aromatic 'herb-infused' flavor profile described.
What should I do if the risotto becomes too thick?
You can stir in another ladleful of warm stock or water just before serving to loosen the consistency.
What is the first step of the recipe?
The first step is to heat the chicken broth in a large saucepan over medium heat until it comes to a simmer.
What oil is used for cooking the onions?
Two tablespoons of extra virgin olive oil are used to cook the onions and toast the rice.
How much lemon juice is included?
The recipe calls for 1 tablespoon of freshly squeezed lemon juice.
How should the herbs be prepared?
You should use about 4 cups of leaves to produce 2 cups of finely chopped fresh herbs.
What happens if I add all the broth at once?
If you add it all at once, the rice will boil rather than release its starch, resulting in a less creamy texture.
Can I substitute the chicken broth?
Yes, vegetable broth is an excellent alternative if you prefer a meat-free version of the dish.
Is there butter in this recipe?
No, this specific recipe relies on olive oil and Parmesan cheese rather than butter for its creaminess.
What is the origin or inspiration for this dish?
This dish is inspired by a classic herb risotto recipe from The New York Times.
How much onion is needed?
You will need 2/3 cup of finely chopped onion.
Should I season the risotto during cooking?
Yes, you add salt with the onions and can adjust the salt and fresh ground pepper to taste near the end of cooking.
How do I reheat make-ahead risotto?
Reheat the par-cooked rice with additional stock, following the remaining steps for about 15 minutes before serving.
What temperature should the broth be when adding it to the rice?
The broth should be kept warm and at a simmer so it doesn't lower the temperature of the rice during cooking.