Herbed Risotto

Herbed Risotto
Photo by www.chow.com


  • 1 ½ teaspoons freshly squeezed lemon juice, plus more as needed
  • ¼ cup finely grated Parmesan cheese, plus more as needed
  • 1 ¼ cups finely chopped fresh herbs, such as Italian parsley, tarragon, basil, chives, or chervil
  • 1 cup dry white wine
  • 2 cups Arborio or Carnaroli rice
  • Freshly ground black pepper
  • Kosher salt
  • + 3 more ingredients
    • 1 medium yellow onion, finely chopped
    • ¼ cup olive oil, plus more for drizzling
    • 2 quarts low-sodium chicken broth or vegetable broth, or 1 cup dried mushrooms (preferably porcini) and 2 quarts water

Place the broth in a medium saucepan over low heat and keep it at a very low simmer. If you’re using dried mushrooms, place the mushrooms and the 2 quarts of water in a medium saucepan over medium heat and bring to a simmer. Remove from heat and let sit for at least 15 minutes. Strain the mushroo...

View full recipe at Chow


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