Saturday, November 16, 2013

Green Risotto

Risotto is one of my favorite side dishes, so creamy and comforting. This is a bright, green, clean-out-your fridge risotto. I paired it with some nice roast beef. The author suggests several variations of the recipe. In particular, the variation of 1 1/2 cup chopped basil, 1/4 cup chopped marjoram, 1/2 cup chopped mint, and 1/2 cup chopped parsley sounds very appealing. Feel free to play around with the mixtures. I didn't have sorrel for the recipe below, so I ended up adding some spinach and then a little bit of lemon zest to add brightness.

One year ago: Frisee with Chevre
Two years ago: Sichuanese Roast Duck
Three years ago: Orzo with Everything
Four years ago: Tortellini with Walnut and Mascarpone Sauce (sadly this recipe STILL reminds me of having the flu)

Green Risotto (from The Herbfarm Cookbook)

5 1/2 to 6 cups chicken or vegetable stock (I used goose)
5 tbsp unsalted butter, divided
1 medium onion, finely chopped
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
1 tsp salt (less if using canned stock)
1 1/2 cups coarsely chopped basil
1 cup coarsely chopped sorrel
1 cup coarsely chopped arugula
1/2 cup coarsely chopped parsley
1/2 cup finely chopped or snipped chives or green onions
3/4 cup freshly grated Parmigaino-Reggiano

1. Bring stock to a simmer in a medium saucepan and set over very low heat.
2. Melt 2 tbsp of butter in a large saucepan over medium heat.
3. Add onion and cook until softened but not browned, 5 minutes.
4. Add rice, reduce heat to medium-low and stir for 1 minute.
5. Add wine and salt. Stir until wine is absorbed.
6. Ladle in 1 cup of stock. Stir often, let bubble until rice absorbs the stock. Continue ladling in stock 1 ladle at a time until rice is puffed and tender, but with a little bit of bite still, 25 - 30 minutes.
7. Stir in remaining 3 tbsp butter over low heat until it melts.
8. Stir in herbs and cheese. If needed, add more stock. Season with black pepper and additional salt if needed. Serve.

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