ALMOST HANDS-FREE RISOTTO WITH PARMESAN AND HERBS AMERICA'S TEST KITCHEN
Number Of Ingredients 5
Steps:
- 1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. 2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. 3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking. 4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
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Mohammed Raju
[email protected]This risotto was delicious! I used a combination of Parmesan and Pecorino Romano cheese and it was perfect.
Armando Gomez
[email protected]I'm not a big fan of risotto, but this recipe was pretty good. The herbs and cheese really added a nice flavor.
Ansis Gurung
[email protected]This risotto was a bit too rich for my taste, but it was still very good.
B Kh
[email protected]I loved this risotto! It was so flavorful and the texture was perfect.
Omid Karimi
[email protected]This risotto was so easy to make and it turned out so creamy and delicious. I will definitely be making this again.
Siva Raja
[email protected]This risotto was amazing! I'll definitely be making it again.
Martha Sosa
[email protected]I'm not sure what I did wrong, but my risotto turned out really mushy. It was still tasty, but not the texture I was hoping for.
Fathima Zainab
[email protected]This risotto was a bit too time-consuming for me. I think I'll stick to my regular risotto recipe.
mr Ghani
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it.
Sondor Hase
[email protected]This risotto was delicious! I used a combination of Parmesan and Pecorino Romano cheese and it was perfect.
Ajmal Lahori
[email protected]I'm not a big fan of risotto, but this recipe was pretty good. The herbs really added a nice flavor.
Farooq Amin
[email protected]This risotto was easy to make and turned out great! I used arborio rice and it cooked perfectly.
Farzana K
[email protected]I found this risotto to be a bit bland. I think it needed more salt and pepper.
Tufail Zawani Marg
[email protected]This risotto was a bit too rich for my taste, but it was still very good.
Natasha Brownie
[email protected]I've made this risotto several times and it always turns out great. It's a great weeknight meal because it's relatively quick and easy to make.
Dilanka Karunarathne
[email protected]This risotto was amazing! The flavors were perfect and it was so creamy. I will definitely be making this again.