WHY THIS RECIPE WORKS: Risotto with fresh mixed herbs, butter, and cheese is a wonderful side dish for all manner of braised meats. We love the combination of parsley and chives here to brighten the richness of the dish. However, classic risotto can demand half an hour of stovetop stirring tedium. We set out to create a version that would free the cook to prepare the other parts of the meal while the risotto cooked. We chose to cook our risotto in a Dutch oven rather than a saucepan, because the former’s thick, heavy bottom, deep sides, and tight-fitting lid are made to trap and distribute heat as evenly as possible. We also added most of the broth at once, instead of in small increments as is typical. Then we covered the pan and simmered the rice until almost all the broth had been absorbed, stirring just twice. After adding the final addition of broth, we stirred the pot for a few minutes and then took it off the heat. The rice turned out thickened, velvety, and just barely chewy. Stirring in the herbs at the end kept their flavors assertive. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste, so if you prefer a brothy risotto, add extra broth in step 4.
Serves: 6
Total time: 50 minutes
INGREDIENTS:
- 5 cups chicken or vegetable broth
- 1½ cups water
- 4 tablespoons unsalted butter
- 1 large onion, chopped fine
- Salt and pepper
- 1 garlic clove, minced
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces Parmesan cheese, grated (1 cup)
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
INSTRUCTIONS:
- Bring broth and water to boil in large saucepan over high heat. Cover and reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in Dutch oven over medium heat. Add onion and ¾ teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until grain edges begin to turn translucent, about 3 minutes.
- Stir in wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in 5 cups hot broth mixture. 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.
- 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 for 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives. Season with salt and pepper to taste. Before serving, stir in remaining hot broth mixture as needed to loosen consistency of risotto.
