Risotto with Fresh Herbs
(Risotto alle Erbe Aromatiche)
Ingredients:
5 to 6 cups vegetable broth, or 3 cups chicken broth mixed with 3 cups water
3 tablespoons extra-virgin olive oil
1/2 cup finely minced shallots or yellow onion
2 cups Arborio rice
1 cup dry white wine
2 to 3 tablespoons finely chopped mixed herbs (parsley, marjoram, basil, mint)
1 tablespoon butter
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions:
Heat vegetable broth in a medium saucepan and keep warm over low heat.
Heat olive 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 1/2 cup of wine and keep stirring until it is almost all reduced.
Stir in remaining wine and cook in same manner.
Add 1/2 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 1/2 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 cheese.
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. Makes 4 to 6 servings.