Lemon-Basil
Risotto
Serves
6
6
cups chicken broth
4
tablespoons unsalted butter
1
large shallot, finely minced
2
cups Arborio rice
Zest
of ½ lemon
½
cup dry white wine
½
cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese, plus more
for serving
7
fresh lemon balm leaves, thinly sliced (optional)
10
fresh basil leaves, thinly sliced
-
Heat
the broth in a large saucepan over medium heat until it just comes to a
boil. Reduce heat to low, keeping at a steady simmer.
-
In
a heavy-bottomed saucepan over medium heat, melt 2 tablespoons of the
butter. Add the shallot, and cook until translucent, about 4 minutes. Add
the rice, and cook, stirring with a wooden spoon, until the rice is coated
in the butter and the kernels are translucent, about 3 minutes.
-
Add
the zest and wine to rice, and cook, stirring, until all the wine is
absorbed. Ladle ¾ cup of the hot broth into the rice, stirring constantly
until most of the liquid has been absorbed, and the mixture is just thick
enough to leave a clear wake behind when you draw a line through the
mixture, about 3 minutes. Continue adding broth in this manner (about ¾
cup at a time), stirring constantly, until it is all used up, the rice is
mostly translucent but still opaque, the kernels are al dente in the
center, and they are suspended in a liquid that resembles heavy
cream—about 18 minutes.
-
Remove
the risotto from the heat, and stir in the remaining 2 tablespoons of
butter and the cheese. Mix well, and vigorously. Stir in the lemon balm
and basil and serve immediately, sprinkled with additional cheese.
©
2009 Home
Cooking New York
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