Fresh herb and parmesan risotto

6 Servings

Ingredients

Quantity Ingredient
5 cups Chicken or vegetable stock
3 tablespoons Olive oil
½ large Onion; chopped
1½ cup Arborio rice
½ cup Dry white wine
¾ cup Parmesan cheese; grated
1 cup Mixed fresh herbs*; finely Chopped
½ cup Roasted red peppers; chopped
Salt and pepper; to taste

Directions

In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot. In a heavy medium saucepan over medium-low heat, heat the olive oil and sauté the onion, stirring frequently, until it is translucent, about 8 minutes. To the onion, add rice and stir until a white spot appears in the center of the grains, about 1 minute. Add wine and stir until it is absorbed, about 2 minutes. Add ¾ cup of the stock, adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until liquid is absorbed. Continue cooking, adding the liquid ¾ cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding stock ½ cup at a time and stirring almost constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer. Add the ¾ cup Parmesan cheese, herbs, roasted peppers, and salt and pepper to taste. Stir to blend.

*Mixed herbs of your choice, such as: basil, arugula, chives, parsley, oregano, etc.

Recipe by: Fort Worth Star Telegram (Willams-Sonoma Collections's ) Posted to TNT - Prodigy's Recipe Exchange Newsletter by jaclyn@...

(Jack Dickson) on Sep 18, 1997

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