This is a print preview of "Fresh Herb And Parmesan Risotto" recipe.

Fresh Herb And Parmesan Risotto Recipe
by Global Cookbook

Fresh Herb And Parmesan Risotto
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  Servings: 6

Ingredients

  • 5 c. Chicken or possibly vegetable stock
  • 3 Tbsp. Extra virgin olive oil
  • 1/2 lrg Onion, minced
  • 1 1/2 c. Arborio rice
  • 1/2 c. Dry white wine
  • 3/4 c. Parmesan cheese, grated
  • 1 c. Mixed fresh herbs*, finely Minced
  • 1/2 c. Roasted red peppers, minced Salt and pepper, to taste

Directions

  1. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid warm. In a heavy medium saucepan over medium-low heat, heat the extra virgin olive oil and saute/fry the onion, stirring frequently, till it is translucent/soft, about 8 min. To the onion, add in rice and stir till a white spot appears in the center of the grains, about 1 minute. Add in wine and stir till it is absorbed, about 2 min. Add in 3/4 c. of the stock, adjust the heat to simmer, if needed, so which the liquid bubbles and is absorbed slowly. Stir till liquid is absorbed. Continue cooking, adding the liquid 3/4 c. at a time and stirring almost constantly, till the rice starts to soften, about 10 min. Continue cooking, adding stock 1/2 c. at a time and stirring almost constantly, till the rice is just tender but slightly hard in the center and the mix is creamy, about 10 min longer. Add in the 3/4 c. Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend.
  2. Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc.