BAKED RISOTTO WITH FINES HERBES AND LEMON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Lightly butter a 2-quart oval baking dish. Melt 2 tablespoons butter in a large pot over medium heat. Add leek, onion, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until translucent, about 10 minutes. (Do not let brown.)
- Add rice and stir to thoroughly coat. Cook, stirring occasionally, until you hear the rice toasting (it sizzles and pops), about 2 minutes. Add wine and increase heat to medium-high. Simmer until pot is almost dry, about 3 minutes. Add 3 cups broth, bring to a simmer, and transfer to baking dish. Bake risotto 5 minutes and stir. Bake another 5 minutes and stir again, then bake until liquid is absorbed and rice is just tender, about 5 more minutes.
- Remove risotto from oven and stir in remaining tablespoon butter, Parmesan, herbs, and lemon zest. Gradually add 1/2 cup warm broth, stirring, until rice is creamy. (For creamier rice, add more broth, 1 tablespoon at a time, until it reaches desired consistency.) Season to taste with salt and pepper and serve immediately. If risotto thickens upon sitting, add more broth to loosen as desired.
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Julie Musiime
[email protected]This recipe was a bit too complicated for me. I'm not a very experienced cook, so I found it difficult to follow all the steps. The end result was good, but I don't think I'll be making this again anytime soon.
DAREL LOZA
[email protected]I'm not a huge fan of risotto, but I really enjoyed this recipe. The baked method gave the rice a nice crispy texture, and the fines herbes and lemon added a lot of flavor. I would definitely make this again.
Fitzroy Haughton
[email protected]This was a great recipe! The risotto was creamy and flavorful, and the fines herbes and lemon added a really nice brightness to the dish. I would definitely make this again.
Kierie Nieuwoudt
[email protected]I thought this recipe was just okay. The risotto was a bit too creamy for my taste and the flavors were not very distinct. I think it could have used more seasoning or some additional ingredients to add some interest.
Tammy Fall
[email protected]This baked risotto was delicious! I made it for a dinner party and everyone loved it. The fines herbes and lemon added a really nice flavor to the dish. I would definitely make this again.
Asad Kanwal
[email protected]I was disappointed with this recipe. The risotto was too dry and the flavors were not well-balanced. I followed the recipe exactly, but I think it needs some adjustments. I would not recommend this recipe to others.
Shukran khan
[email protected]This recipe was a bit bland for my taste. I think it needed more seasoning, or maybe some additional vegetables. I also found that the rice was a bit too al dente for my liking. Overall, it was an okay dish, but I wouldn't make it again.
William Six
[email protected]I've made this baked risotto several times now, and it's always a crowd-pleaser. It's easy to make ahead of time, which is a huge plus for busy weeknights. The leftovers are also great for lunch the next day. I highly recommend this recipe!
Muhammad Yar
[email protected]This dish was a bit more work than I expected, but it was worth the effort! The end result was a flavorful and elegant dish that was perfect for a special occasion. I especially loved the crispy Parmesan crust on top. I would definitely recommend thi
Ava Wilson
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind! The baked method gave the rice a crispy exterior while keeping the interior creamy and tender. The fines herbes and lemon added a subtle yet complex flavor that really elevated the di
AYUUB ALI
[email protected]This baked risotto was a delightful surprise! The combination of fines herbes and lemon added a refreshing and flavorful twist to the classic dish. The texture was perfectly al dente, and the cheese added a gooey richness that balanced out the tangy